Bhakri is a flat and thick roti, often used in Gujarati daily meal. Bhakhari is crispy and very tasty for eating. This recipe makes differently in every Gujarati home. Bhakhari can be soft or harder according to person’s choice. Bhakhri is Biscuit-like bread flavored. In fact, Bhakhri can also be hand just plain with chai. My friend asks me to make this Bhakri even for the lunch box. I’m very thankful to my friend who shared this recipe. Normally bhakri serve with chutney, pickle, curd, any vegetable. I love bhakhari eat with chutney. Bhakri makes in wheat flour, ghee, celery, salt. Bhakhari eats with chutney or any vegetable. Bhakri is a bit heavy on the stomach if you eat them too much. Learn how to make Bhakhari at home.
- 2 ½ cups Wheat flour (Gehun ka atta)
- 1 tsp Celery seeds (Ajwain)
- ½ cup Ghee or Oil
- Salt to taste (Namak)
- Water (Pani)
Combine all the ingredients (Flour, Celery, Salt, Ghee or Oil) in a bowl and mix well. Add water and knead into a firm dough. Cover with cloth and keep a side for 10 to 15 minutes.
Now prepare by making small equal size ball with the dough. Roll out each portion into a 100 mm. (3’) diameter thick circle. Heat a tava and put each circle and cook for it. Putting lightly pressure on the Bhakhari with a cloth and till golden brown on both sides and the bhakhari turns crispy. Smear it with ghee. Same way prepared all Bhakhari. So prepare your Bhakhari. Serve with a serving plate and eat with chutney or any vegetable.