Bhakri - Traditional Indian Flatbread

Ingredients

• 2 cups (240g) whole wheat flour 2 cups (240g) whole wheat flour
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 tablespoon chopped fresh coriander leaves 1 tablespoon chopped fresh coriander leaves
• 1/2 teaspoon salt 1/2 teaspoon salt
• Water, as needed Water, as needed
• Ghee or oil, for cooking Ghee or oil, for cooking

Nutrition

• Calories (kcal / KJ): 150 kcal / 628 KJ
• Fat (total, saturated): 2g, 0.3g
• Carbohydrates (total, sugars): 30g, 0g
• Protein: 5g
• Fiber: 4g
• Salt: 0.6g

Preparation

1. 1.
   In a mixing bowl, combine the whole wheat flour, cumin seeds, chopped coriander leaves, and salt.
2. 2.
   Gradually add water and knead the mixture to form a smooth and pliable dough.
3. 3.
   Divide the dough into small portions and shape them into balls.
4. 4.
   Dust a clean surface with flour and roll each ball into a thin, round disc.
5. 5.
   Heat a griddle or tawa over medium heat and place the rolled Bhakri on it.
6. 6.
   Cook for a minute or until small bubbles start to appear on the surface.
7. 7.
   Flip the Bhakri and cook the other side for another minute.
8. 8.
   Apply ghee or oil on both sides and cook until golden brown spots appear.
9. 9.
   Repeat the process for the remaining dough balls.
10. 10.
    Serve hot with your favorite Indian curry, chutney, or pickle.

Treat your ingredients with care...

• Whole wheat flour — Ensure that you use fresh whole wheat flour for the best results. If the flour has been stored for a long time, it may affect the texture of the Bhakri.
• Cumin seeds — Toasting the cumin seeds before adding them to the dough will enhance their flavor.
• Coriander leaves — Make sure to finely chop the coriander leaves to evenly distribute their flavor throughout the Bhakri.

Tips & Tricks

• For a spicier version, add finely chopped green chilies to the dough.
• To achieve a crispier texture, roll the Bhakri as thin as possible.
• If you prefer a softer Bhakri, cover it with a damp cloth after cooking to retain moisture.
• Experiment with different herbs and spices, such as fenugreek leaves or chili powder, to customize the flavor of your Bhakri.
• Bhakri can be stored in an airtight container for up to 2 days. Reheat it on a griddle or in a toaster before serving.

Serving advice

Serve Bhakri hot off the griddle to enjoy its crispy texture. It pairs well with a variety of Indian curries, such as dal, vegetable curry, or paneer tikka masala. You can also serve it with chutneys, pickles, or yogurt for a delightful snack.

Presentation advice

Stack the Bhakri on a plate, slightly overlapping each other, to showcase their rustic charm. Garnish with a sprinkle of chopped coriander leaves for a pop of color. Serve alongside a bowl of curry or chutney to complete the presentation.