BHAKHRI

Bhakri makes an appearance very often in most gujarati households. It is a form of bread (lik the chappati) but roasted on the tava on a very low heat. The result is a deliciously crispy yet melt in the mouth bread that goes well with tea, daal or curry. It is a rather time consuming process to make the bhakri but the process of making the dough is much like the rotli except there is more ghee/butter mixed into the flour (until the flour/fat mixture resembles small peas – much like making shortbread). Very little liquid is added to bind the dough which should be very firm.

So heres how:

Mix the 4 tbsp ghee and flour until it resembles small peas, add the liquid to bind into a firm dough.
Divide the dough into equal pieces, roll out into discs about 5mm thick. On the rolled discs, make dents with your rolling pin / or small cuts with a knife. Roast on a tava that is placed on very low heat until light brown spots appear on either side of the disks (bhakri). Remove from the tava onto a place and apply ghee/butter (optional).

1 1/2 cup wheat flour

4 tab sp ghee

1/4 cup water ( appx)

Makes 5 bhakhri.