BHAKRI - Indian Cooking Recipe

BHAKRI

Another Popular bread in India. It is nourishing, easily digested and usually eaten in the evening. It is like a chapati, only two or three times thicker.

Ingredients

90% or 100% Wholewheat flour

Oil or ghee

Water, salt

Method

Similar to that for chapatti, but the dough should be very solid and heavy using more oil than in the chapati.

1. When rolling out the dough, try not to use extra flour (which is the why the dough should be firm and heavy) Make sure that the roller is more on the periphery of he dough so that an even circular shape is obtained . If the bhakri is unevenly rolled it will cook quicker is some areas than others thus spoiling the finished item.

2. The bhakri is cooked in a flat heavy iron pan or griddle, on a slow to medium heat and ensure that the extra thickness is properly thickness is properly cooked. In all other respects it is cooked in the same manner  as the chapatti, leaving out the ‘flashing’ on the direct flame at the end. Spreading with ghee is optical.

3. This bread is slightly easier to make than chapatti due to its thickness and easier rolling, so long as the dough is of the correct consistency.