1 cup Jowar / bajra flour
Salt to taste
Water as required

Add salt to flour and mix well
Knead the dough adding water, a little at a time.
The dough should be firm yet malleable.
Divide the dough into 2 / 3 parts, and make flat rounds.
Dust dry flour in a flat steel plate, and pat the rounds with wet fingertips it to flatten it.
Flatten the dough it evenly into desired thickness.
Heat a flat griddle (tawa) and place the bhakri on the heated tawa.
Lower the flame and spread a little water on the top of the bhakri.
When the water dries from the surface, turn and cook the other side for a couple of minutes.
Remove the bhakri from the tawa and roast directly on the flame for a couple of seconds each side.
Serve hot.


One comment

  1. […] and add more water, if required. Stir in the chopped coriander leaves. Serve hot with bhakri or chapatti. Raw onion and spicy thecha make the perfect accompaniments to this […]


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