Chawal ki Baakhri is a Indian flatbread made with rice flour from the Maharashtrian kitchen . This roti is light and soft.
Chawal ki Baakhri tastes very light and delicious and can be enjoyed with any curry . Now there are two ways of making this Baakhri . One where we cook the flour by boiling water and then adding flour , mixing it well and then kneading after it comes to room temperature . In the second method the flour is kneaded with warm water till nice and pliable . Both the methods are good for this baakhri . I followed the simpler one where warm water is used for kneading.
Chawal ki Baakhri is rather tricky to make and if the dough is not kneaded well it doesn’t roll well . It actually requires a great deal of practice , but rolling these baakhri’s between two plastic sheets works very well .
I had made these baakhri’s for the first time when I made the Maharashtrian Thali , but somehow couldn’t update the post with this recipe . Even though I make these baakhris regularly , I never took pictures , this time I made sure I document and update my post .
You could enjoy these with any curry , but if you want to enjoy these with some authentic Maharashtrian dishes check these recipes .
Chawal ki Baakhri is my Day 3 post under the theme Regional Cuisine.
Chawal ki Baakhri
1 cup rice flour
Take the rice flour in a wide bowl .
Adding warm water knead the dough .
The dough should be kneaded till soft and smooth .
Pinch out balls .
Take a ball , flatten it and then dust with dry rice flour .
Pat the roti with your hands , if you can’t do that then roll between two plastic sheets .
Heat a griddle and place the baakhri .
Take a teaspoon of water and brush it on the top surface of the baakhri .
Once you see the top surface drying , flip over and simmer the gas .
Let the baakhri cook till you see few brown spots .
Remove and roast over gas flame .
Similarly make other baakhris .