Bhakri

Mom sent me some jowar flour (sorghum flour) from India as I don't like the one which we get here in Indian stores. Since, I have plenty of this flour I have decided to cook all the dishes which goes well with Bhakri.You guessed right! Zunka Bhakri was my first dish, I cooked last night as soon as I received the parcel. The parcel was actually meant for my daughter as my parents are missing her and so they decided to send her some cute little indian dresses and small gifts. And in that she sneaked some food for us as well :)

 Bhakri is a round flat unleavened bread which can be either made of jowar, bajra or nachni. It is very nutritious and rich in fibre. Bhakri goes well with pithla, zunka, any green leafy vegetables and Maharashtrian curries like batatycha rassa (potato curry), bharleli vangi (stuffed eggplant)...

Bhakri

  Ingredients:

• 2 cups jowar flour (sorghum flour)
• pinch of salt
• hot water as required

 Method:

• In a bowl add jowar flour and salt. Mix well.
• Add hot water as needed to knead into a soft dough. (Make sure you can handle the  temperature of the water before you start kneading the dough)
• Divide the flour into four medium size balls. 
• Sprinkle some flour on rolling board. Take one ball, flatten it and place it on the board.
• With you palms, flatten the bhakri to a round shape and use flour as required while flattening it. 
• As you make this bhakri, heat a tawa on side. Transfer this bhakri on a hot tawa with the floured side facing you.
• Spread some water all around the top of the bhakri.
• Flip over as the water evaporates and cook the other side for couple of minutes on low flame.
• Now remove the bhakri with the help of a tong and roast it directly on a gas flame. The bhakri will now puff up. Flip over and roast the other side as well.
• Finish roasting until you see golden brown spots on both sides. Repeat the process with remaining balls.
• Serve hot with pithla, zunka or any gravy of your choice.