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.
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.
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
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
This is the recipe to make soft and gluten free flat bread. It is made with rice flour and foxtail millet. Very nutritious and healthy.
Ingredients
- 2 cups Boiling Water
- 250 grams (2 cups) Rice Flour
- 150 grams (1 cup) Shorghum Millet Flour (Jwari-che peeth)
- 1 teaspoon Salt
Instructions
- 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.
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!
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.
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!
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
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.
Foxtail Millet is.not jawarachi atta. PL check the name shorghum
Thanks for the information. 🙂