Bhakhri
Crisp, thick Gujarati wholemeal flatbread cooked slowly on a tava
Bhakhri is the classic Gujarati crisp flatbread: a very stiff dough of wholemeal flour and oil, rolled thick and cooked slowly while being pressed, so it turns biscuity and crisp. The edges crack because the dough is stiff, which is how it should be. Spread with butter or ghee and serve with mixed lentil curry or dry potato curry and yogurt.
- Total time
- 60 min
- Difficulty
- medium
- Serves
- 12
Ingredients
To serve
Method
0/5 doneStep 1: Mix 1 ⅛ lb whole wheat flour, 2 tsp salt and ½ cup oil together.
Step 2: Add ¾ cup milk and water, mixed and knead into a very stiff dough.
Step 3: Divide the dough into 12 portions and roll out into 13 cm rounds, 6 mm thick. The edges will be serrated because the dough is very stiff.
Step 4: Cook the bhakhri on an earthenware plate (tava) over a very low heat, pressing with a wooden bhakhri press or a folded towel to make it crisp. Turn and cook until both sides are crisp with brown spots.
45 minStep 5: Apply 2 tbsp butter or ghee on top if you like. Serve hot with mixed lentil curry or dry potato curry and yogurt.
Nutrition per serving
- Calories
- 250 kcal
- Protein
- 5 g
- Carbs
- 30 g
- Fat
- 12 g
- Fibre
- 4 g
Nutrition values are estimates.
KrazyBadal
Good to know
- How long does bhakhri take?
- About 60 minutes in total: 15 minutes to prepare and 45 minutes to cook.
- How many people does it serve?
- 12 as written. Change the servings above the ingredients and every amount scales to match.
- Is it vegetarian?
- Yes. It has no meat or fish.
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