Bhakhri
A thick, sturdy whole wheat flatbread cooked slowly until crisp outside and flaky within, a long-keeping staple bread of Gujarati and Kathiawadi households.
- Prep
- 20 min
- Cook
- 30 min
- Total
- 50 min
- Servings
- 4
- Difficulty
- Medium
- Calories
- 230 kcal
Equipment
- •Tawa
- •Rolling pin
Nutrition
Per serving, approximate
- Calories
- 230 kcal
- fat
- 9 g
- carbs
- 32 g
- fibre
- 4 g
- protein
- 5 g
- calories
- 230 kcal
Instructions
- 1
Rub ghee (clarified butter) into the flour with carom seeds, sesame seeds, and salt until crumbly.
- 2
Add warm water and knead into a firm, tight dough. It should be stiffer than roti (flatbread) dough.
- 3
Divide the dough into balls. Roll each ball into a thick round, about 4-5 mm.
- 4
Cook on a medium-hot tawa (flat griddle). Flip a few times, apply ghee, and press gently with a cloth pad.
- 5
Keep cooking on low-medium heat for several minutes per side. Cook until both sides are golden brown with crisp spots.
- 6
If you like, hold it directly over a low flame at the end so it puffs slightly.
- 7
Serve hot, or let it cool completely and store for later.
Chef's tips
Cook bhakhri slower and longer than roti so the thick dough cooks through without burning the surface. A firmer dough than roti gives the right texture.
Ingredient substitutions
- whole wheat flour → bajra or jowar flour for a millet bhakhri
Storage
Keeps well at room temperature for 2-3 days, making it good travel food.
Reheating
Warm on a tawa or over direct flame briefly.
Common mistakes to avoid
- •Cooking on heat that is too high, which burns the outside while the inside stays raw.
Serving suggestions
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