Khandeshi Jowar Bhakri (Sorghum Flatbread)

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

Jowar bhakri is the everyday bread of rural Maharashtra and Khandesh. Sorghum flour is kneaded with hot water into a soft dough, patted into thin rounds and roasted on a hot griddle until lightly spotted. It has a mild, slightly sweet taste that suits spicy dishes.

The skill is in the patting: jowar dough has no gluten, so it is shaped by hand rather than rolled. Learn more about the grain on our Jowar (Sorghum) 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: Nitesh Yadav on Pexels; Photo 2: Muhammad Khawar Nazir on Pexels; Photo 3: Sohani Kamat on Pexels. Free stock photos, used under the Unsplash or Pexels license and shown here as illustrations only.

Print Recipe

Khandeshi Jowar Bhakri (Sorghum 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

Jowar bhakri: a soft, mild, gluten-free sorghum flatbread patted by hand and roasted on a griddle. Serve with zunka, thecha or dal.

Ingredients

Servings

For the bhakri

• 2 cups jowar (sorghum) flour (about 240 g, plus extra for dusting)
• ¹⁄₂ tsp salt
• 1 cup hot water (about 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 shaggy dough forms. Be careful, the water is hot.
2. Cover and rest for 5 minutes. When cool enough to handle, knead with your hands for 4 to 5 minutes until smooth and soft. Add a spoonful of hot water if it feels dry.
3. Divide into 4 equal balls. Dust a work surface with flour. Press a ball flat, then pat it with your palm, turning as you go, into a round 6 to 7 inches (15 to 18 cm) across and thin, about 1/8 inch (3 mm) thick.
4. Heat a griddle (tawa) over medium-high heat. Carefully lift the round onto the griddle.
5. Wet your fingers and spread a little water over the top surface. Cook for about 1 minute until the water is absorbed and the edges lift.
6. Flip and cook for 1 to 2 minutes until light brown spots appear. Flip once more and cook briefly. If you have a gas flame, place the bhakri on the flame with tongs for a few seconds until it puffs. Take care.
7. Brush with ghee if you like, stack in a clean cloth to keep soft, and serve warm with zunka, thecha, dal or a spicy vegetable.

Note

Hot water is essential, since cold water makes the dough crack. Jowar flour dries quickly, so keep the dough covered. Naturally gluten-free, but check labels for cross-contact if you need to avoid gluten. Best eaten fresh and warm. Reheat leftovers on a griddle.