Khandeshi Bajra Bhakri (Pearl Millet Flatbread)

Illustrative stock photos, not this exact recipe. Photo credits are at the bottom of the page.

Bajra bhakri is a thick, rustic flatbread made from pearl millet flour. It is patted out by hand, roasted on a hot griddle and often finished over an open flame so that it puffs. It is a classic accompaniment in Khandesh, where it is served warm with zunka, thecha, dal or spicy vegetable dishes, and a spoonful of ghee.

Bajra has no gluten, so the dough is delicate and the bread has a nutty, earthy flavor. Learn more about the grain in our Bajra (Pearl Millet) page and about the region in Khandesh cuisine: history and what makes it different.

Recipe label: Based on traditional technique. Photo: illustrative stock photo, not the finished dish from this exact recipe. Regional recipes vary by family and village.

Photo credits: Photo 1: Ranjeet Chauhan on Pexels; Photo 2: Usman Yousaf on Pexels; Photo 3: Rafin Shah on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Khandeshi Bajra Bhakri (Pearl Millet Flatbread)

Author: KP Cooking Method: Pan-Frying Cuisine: Indian, Maharashtra Courses: Dinner, Side Dish Recipe Keys: B Budget-Friendly Egg Free Gluten Free Vegan Vegetarian Meals

Prep Time 15 mins Cook Time 20 mins Total Time 35 mins

Servings: 4

Description

Bajra bhakri: a rustic, gluten-free pearl millet flatbread patted by hand and roasted on a hot tawa. Serve with thecha, zunka or ghee.

Ingredients

Servings

For the bhakri

• 2 cups bajra (pearl millet) flour (about 240 g, plus extra for dusting)
• ¹⁄₂ tsp salt
• ³⁄₄ to 1 cup hot water (about 180 to 240 ml, just off the boil)
• 1 tbsp ghee or oil (to serve, optional)

Instructions

1. Mix the flour and salt in a wide bowl. Pour in the hot water in stages, stirring with a spoon, until a dough forms. Be careful, the water is hot.
2. When cool enough to handle, knead the dough with your hands for 3 to 4 minutes until smooth and pliable, with no cracks. Add a spoonful of hot water if it is dry.
3. Divide into 4 equal balls. Dust a work surface with flour. Press a ball flat, then pat it with your palm, turning, into a round 6 to 7 inches (15 to 18 cm) across and 1/4 inch (about 6 mm) thick. Smooth any cracks with a drop of water.
4. Heat a griddle (tawa) over medium-high heat. Carefully lift the bhakri onto the hot griddle.
5. Cook for about 1 minute until the underside is set. Sprinkle a little water on top, then flip and cook for 1 to 2 minutes until pale spots appear.
6. Flip again and cook briefly. If you have a gas flame, use tongs to place the bhakri directly on the flame for a few seconds until it puffs. Take care.
7. Brush with ghee if you like, wrap in a clean cloth and serve warm with thecha, zunka, dal or a spicy vegetable.

Note

The dough must be kneaded while still warm for the best texture. Bajra flour cracks easily, so work quickly and keep your hands lightly wet. Naturally gluten-free, but check the packaging if you need to avoid gluten. Best eaten fresh and warm. Leftovers can be reheated on a griddle.