Gujrati Bakhri

Gujarati Bhakri is an unleavened Indian bread from the Gujarat state of India. These are made with wheat flour and are generally thicker than chapatis.

Gujarati Bhakri’s are made with wheat flour, both regular and coarse wheat flours are used. The dough is shortened with ghee or oil and these are rolled smaller and thicker than a chapati. There are two versions of Gujarati Bhakri, one where it is made crisp like a biscuit and second where it is first cooked on a griddle and then roasted on an open flame. Once done they are lavishly smeared with ghee.

Bhakri’s are a staple in a Gujju kitchen. They are normally served for dinner, but the leftover ones are served for breakfast along with a cup of tea. The one’s that are roasted on open flame are called Foolele Bhakri, meaning a puffed Bhakri.

Bhakri is popular in Maharashtra and Rajasthan too. Maharashtrian Bhakri is normally made with either rice or jowar flour. The Rajasthani Bhakri has a mix of wheat flour and chickpea flour and are very crisp and have a long shelf life.

Bhakri can be enjoyed with any curry or side dish, with pickles or even with a hot cup of Elaichi wali chai. I made these for a Saurashtra Lunch Thali for The Thali and Platter Festival.

Gujarati Bhakri

Gujarati Bhakri

Ingredients

11/2 cups wheat flour, regular
1/2 cup wheat flour, coarse
3 tbsp ghee
Salt to taste
Ghee for smearing

Method

Combine all ingredients in a bowl.
Rub the ghee/ oil with hands to resemble bread crumbs.
Gradually add water and knead a semi-stiff dough.
Divide the dough into twelve balls.
Cover the balls and remove one at a time.
Roll the ball to a disc, about 4-5” big.
Heat a griddle and cook the Bhakri on medium heat, putting light pressure with a muslin cloth.
Flip and cook the other side.
Remove from griddle and roast both sides on an open flame.
The bhakti will puff up, just like a chapati.
Smear generously with ghee and serve hot.

Gujarati Bhakri

Let’s look at the Thali’s I have posted so far for The Thali and Platter Festival-

 

Week 1
Everyday Thalis

 

 

Week 2
Regional Thalis

 

Day 6 Parathe wali Gali ki Thali
Day 6 Kaddu ki Khatti Meethi Sabzi
Day 7 Sindhi Meal
Day 7 Sev ka Raita
Day 8 A Meal from Kerela
Day 8 Nadan Urulaizhangu Curry
Day 9 Chettinad Wedding Spread
Day 9 Potato Masala
Day 10 Bengali Vegetarian Thali
Day 10 Anarosher Chutney

Week 3

Platters

Day 11 Gujarati Farsan Platter
Day 11 Dudhi na Muthiya
Day 12 Pakora Platter
Day 12 Stuffed Whole Onion Pakora
Day 13 Chatpati Chaat Platter
Day 13 Chatpati Chole ki Chaat
Day 14 Sindhi Breads
Day 14 Aatey jo Chilro
Day 15 Udupi Tiffin Recipes
Day 15 Rava Idli
Day 16 Marashtrian Mix Platter
Day 16 Matar ki Karanji

Week 4

Flatbread Special Thalis

Day 17 Maharashtrian Rustic Thali
Day 17 Matar ki Karanji
Day 18 Himachal Pradesh Thali
Day 18 Babru
Day 19 North Indian Thali
Day 19 Ajwain ka Paratha
Day 20 Rajasthan ki Thali
Day 20 Biscuit Bakhri
Day 21 Uttar Pradesh Thali
Day 21 Beetroot Poori
Day 22 Saurashtra Lunch Thali

 

 

Print Recipe
Gujarati Bhakri
Gujarati Bhakri is an unleavened Indian bread from the Gujarat state of India. These are made with wheat flour and are generally thicker than chapatis.
Prep Time 02 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Prep Time 02 Minutes
Cook Time 25 Minutes
Servings
Ingredients
Instructions
  1. Combine all ingredients in a bowl.
  2. Rub the ghee/ oil with hands to resemble bread crumbs.
  3. Gradually add water and knead a semi-stiff dough.
  4. Divide the dough into twelve balls.
  5. Cover the balls and remove one at a time.
  6. Roll the ball to a disc, about 4-5” big.
  7. Heat a griddle and cook the Bhakri on medium heat, putting light pressure with a muslin cloth.
  8. Flip and cook the other side.
  9. Remove from griddle and roast both sides on an open flame.
  10. The bhakti will puff up, just like a chapati.
  11. Smear generously with ghee and serve hot.
Recipe Notes

 

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