Jowar Bhakri is a gluten-free, unleavened flatbread from India, crafted from nutrient-rich sorghum flour. Prepared by kneading jowar flour with water and salt, the dough is formed into small discs and flattened into round shapes. Cooked on a griddle, it’s toasted on both sides until golden, and then placed over an open flame to puff up and gain a delightful smoky flavor. Finished with a touch of ghee or oil, this wholesome bread is a versatile accompaniment to curries, chutneys, or as a delightful addition to any meal.
Here’s a detailed recipe to make Jowar Bhakri:
Ingredients:
- 2 cups jowar (sorghum) flour
- Water, as needed (approximately 1 cup)
- Salt, to taste
- Ghee or oil for cooking
Instructions:
- Prepare the Dough:
- In a mixing bowl, add jowar flour and salt. Gradually add water while kneading the flour to form a smooth and pliable dough. The dough should be soft but not sticky.
- Divide and Shape the Dough:
- Divide the dough into equal-sized balls, slightly smaller than a tennis ball.
- Take one dough ball and flatten it slightly with your palm to make a small disc.
- Rolling the Bhakri:
- Place the dough ball on a clean, flat surface. Using your fingers, start flattening the dough gently, working from the center and moving towards the edges.
- Use a rolling pin to further flatten the dough into a round disc, about 6-7 inches in diameter and 1/4 inch thick. Dust the dough with jowar flour to prevent sticking.
- Cooking the Bhakri:
- Heat a tawa (griddle) or a flat-bottomed pan on medium-high heat.
- Carefully transfer the rolled bhakri onto the hot tawa. Cook for a minute or until you start seeing small bubbles forming on the surface.
- Flipping and Cooking:
- Flip the bhakri using a spatula and cook the other side for about a minute.
- Press the edges gently with a clean kitchen towel or spatula to ensure even cooking.
- Final Cooking:
- Now, using a pair of tongs, hold the bhakri directly over an open flame (gas stove) and let it puff up. Rotate it a few times until it puffs completely and gets golden brown spots on both sides.
- Serve Hot:
- Once done, remove the bhakri from the flame and transfer it to a plate.
- Spread ghee or oil on the surface of the bhakri.
- Serve hot with your choice of side dish, curry, or chutney.
Tips:
- Jowar flour can be a bit challenging to work with as it lacks gluten, so handle the dough gently.
- Rolling the bhakri evenly is key to ensure it cooks uniformly.
- Adjust the flame while cooking on the tawa to avoid burning and to cook it thoroughly.
Enjoy your Jowar Bhakri, a wholesome and nutritious flatbread that’s perfect for a gluten-free diet and pairs wonderfully with various Indian dishes!
