In the node detail page



  • Duration: 20 minutes
  • Serves: 2 to 4 people

Authenticity Slice

Remembers to always use warm water to knead the dough, and to knead it hard to get crisp Bhakris. Also, always only use coarsely-ground wheat flour for better-tasting results.

Trivia Tadka

Bhakri is a round, flat bread that is coarser in texture than the regular roti. It is also a mainstay of Maharashtrian cuisine. It can be prepared using a variety of flours, including wheat, jowar, bajra, and finger millet; the Konkan region even prefers rice flour. Bhakri is also a popular food item in Gujarat.


  • Whole wheat flour (atta) (2 cups)
  • Sorghum flour (jowar) (1 cup)
  • Millet flour (bajra) ((¼ cup)
  • Desi ghee (4 tbsp)
  • Cumin seeds (jeera) (1 tsp)
  • Salt ( to taste)


  • Mix up all the ingredients in a paraat (big, flat plate with shallow edges), and then using warm water, knead a firm dough. Keep aside for 15 minutes.
  • Divide the dough into equal portions. Roll out each portion into a thick Bhakri
  • Heat a tawa and slide the Bhakri onto it. Once brown patches begin to appear on one side, flip it.
  • Press down with a muslin cloth bundle till golden brown spots have begun to appear on both sides.
  • Serve hot with Zunka.

Like this recipe? How would you rate it?


Scroll To Top

What are you craving for?

  • I want

  • made of


Get Cooking