When I made this recipe I understood the effort that my grandmother puts in daily while making them. She stays in our village and makes 15 to 18 such flat breads everyday. She makes them on a coal fire. That’s some target for me to achieve at the age of 75 years.
Ohh….I really miss my childhood holidays when we used to stay at our village for 2 months. My grandmother used to makes various traditional food items. Also she would make doubly sure that whenever she made these flat breads (Bhakries), there would always be a big dollop of freshly made white butter on top. I used to sprinkle sugar on the white butter and relish these super hot flat breads (Bhakries).
When my uncles would come home in the evening after farming, they would have these flat breads with oil, onions and spicy dry garlic chutney. This was very filling and would give them instant energy. My grandmother would make these flat breads the same size as large pizzas. Moreover she would make them by patting them with her hands. These would turn out to be so soft that they could be eaten even the next day.
I haven’t really mastered the art of making these flat breads and I don’t make them daily. I use a rolling pin to make them. There are various techniques to make these breads and I will try and learn those to see what difference they make. For this, I will need to make these breads atleast once a week. These breads are very healthy, fiber laden and gluten free. You too should try and enjoy the benefits of having these breads.
I had decided to make them with Shorghum Millet but my mother advised me to first try with rice flour since that would be easier for beginners. Hence I have used a combination of both flours. These breads came out soft and we had them with spicy prawns masala and curry made with fresh pigeon peas. Those recipes too are coming soon!
Equipment and Utensils
Flat griddle pan
Flat stainless steel / wooden spoon
Indian rolling board
Indian rolling pin
Large mixing bowl
2 cups Boiling Water
250 grams (2 cups) Rice Flour
150 grams (1 cup) Shorghum Millet Flour (Jwari-che peeth)
1 teaspoon Salt
Mix all dry ingredients in a large mixing bowl.
Start adding water and mix the dough with the help of a spoon.
When mixture gets crumbly, leave it to cool down.
After 5 to 7 minutes, with the help of more warm water knead the soft dough.
Dough will be soft and slightly sticky, but we want that consistency.
Now cover the dough and let it rest for 15 to 20 minutes.
After resting, knead it once again and divide the dough into 8 equal parts.
Heat the flat griddle pan on a low flame.
Take one ball and dip it into dry rice four.
Roll out this ball into a paratha of ½ cm thickness.
Put this paratha for baking on griddle.
Note that the side was facing up while rolling should be facing down on the griddle.
Apply 1 to 2 tablespoons of water to the top side of this bhakri.
Spread the water evenly. Don’t apply too much water.
Flip it so that this water side is facing down, and let it cook for 2 to 3 minutes.
When it gets cooked completely it will not stick to the pan.
You can now remove it out easily. Flip it again on direct flame.
At this time, it will get puffed up. Remove it carefully from the flame.
Apply oil or ghee and wrap it in a kitchen towel.
Cook the rest of the dough in similar fashion.
Preparation Time: 24 minutes
Cooking Time: 35 minutes
Number of Servings: 4
Total Calories: 1386 Kcal
Fat: 4.1 gm
Protein: 32.6 gm
Carbohydrates: 304.4 gm
Folic acid: 31.25 ug
Fiber: 2.9 gm