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You are here: Home / Breakfast / Gluten Free Flat Bread With Shorghum Millet (ज्वारीची भाकरी)

Gluten Free Flat Bread With Shorghum Millet (ज्वारीची भाकरी)

March 1, 2014 By Dipti 8 Comments

Indian Flat Bread Healthy and Gluten Free

 ज्वारीची भाकरी

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.

Gluten Free Flat Bread

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

Ingredients

2 cups Boiling Water

Dry Ingredients

250 grams (2 cups) Rice Flour

150 grams (1 cup) Shorghum Millet Flour (Jwari-che peeth)

1 teaspoon Salt

 

Directions

Mix all dry ingredients in a large mixing bowl.

Jwariche peet rice flour

Start adding water and mix the dough with the help of a spoon.

Add hot water

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.

Soft gluten free 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.

Bhakri by hand

Put this paratha for baking on griddle.

Note that the side was facing up while rolling should be facing down on the griddle.

Roasting it on griddle pan

Apply 1 to 2 tablespoons of water to the top side of this bhakri.

Apply water on top

Spread the water evenly. Don’t apply too much water.

after Applying water on top

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.

On the flame

At this time, it will get puffed up. Remove it carefully from the flame.

Bhakri Gluten Free Flat Bread is ready

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

Nutritional Information

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

[amd-zlrecipe-recipe:16]

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Reader Interactions

Comments

  1. Tracy

    March 6, 2014 at 4:57 am

    Hey Dipti… wonderful presentation! I regularly make these and trust me, with a few tips, it’s way too easy than even chapatis!! Will give u my tips –

    1. The flour should be freshly ground. The fresher the flour, the easier the bhakris. If the flour gets more than a month old, bhakris start crumbling. So, in case, your flour is old, make a small fresh batch of flour and mix this with old flour in 50-50 proportion. Bhakris wouldn’t break!!

    2. Better to boil water in an aluminium vessel and add flour to boiling water, and stir the mix for one minute on flame, then switch off gas and leave the vessel covered for 10 mins approx. The steam released in this time will make sure that none of the flour sticks to the vessel. You can then knead the flour (very very easy) and roll out bhakris with rolling pin. It’s so easy that you don’t even need to dust the dough with lot of flour for rolling out bhakris.

    Try and see, it’s way too easy!

    Reply
  2. Tracy

    March 6, 2014 at 5:00 am

    Sorry i missed the third tip!

    3. Roll them out in any shape. Then if you want perfectly round bhakris, you can use a kadai lid or deep plate with sharp edges, fix this plate/lid upside down on your rolled bhakri, press a bit and remove. Lo! A perfectly round roti is done! Remove the extra edges of the bhakri.

    Reply
    • Dip

      March 6, 2014 at 5:38 am

      Thanks Tracy!

      I will definitely going to prepare bhakries coming Sunday by following all of your tips.
      Will update you soon about my experience.

      Thank you once again!

      Reply
  3. sushmitha

    April 24, 2014 at 3:22 am

    Hie Dipti,
    Today I tried the above recipe but it didn’t turn out good. I followed each n every step accurately and also the measurements. Its not that am complaining, but wanted to understand where I went wrong. rice bhakris r my favourite but some how it doesn’t come out good. In fact I had taken recipes for the same from so many people. One of my frnds from Boisar she also had given me her grandma’s recipe which failed for me.first of all I can’t roll the bhakris n even if I do with great difficulty they turn out hard like khakhras.

    Earlier had also tried the steaming method that also didnt work. Some say its very easy some easy rice bhakris is not every ones cup of tea….

    Do you have any suggestions

    Sushmitha

    Reply
    • Dip

      April 25, 2014 at 5:20 am

      Hi Sushmitha,

      I used to have the same thought before I started making bhakries regularly. I used to feel that it is not everyone’s cup of tea.

      There are many things to consider before making bhakries.
      But Some of important things I am mentioning below.
      1. Use freshly ground flour.
      2. Start by making only rice flour bhakries, don’t mix any other flour with it.
      3. Boil 1 cup water and mix 1 cup rice flour in it. Mix well and keep it closed with the lid for 10 to 15 minutes.
      4. After that knead the dough and try to make bhakries with the use of rolling pin.

      Try this with a very small portion. While learning, I threw away kneaded flour a couple of times because of frustration.
      I hope you will master the art, and I will upload a video of this recipe soon.

      Reply
  4. Veronica

    March 12, 2019 at 12:26 pm

    Foxtail Millet is.not jawarachi atta. PL check the name shorghum

    Reply
    • Dipti

      March 13, 2019 at 7:27 am

      Thanks for the information. 🙂

      Reply

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Welcome! My name is Dipti and this blog is my place for collecting memories of all the foods that I love, as I keep learning of the wonderful experiences of cooking, eating and sharing food.

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