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