Bhakri / Jowar Roti- Indian flat "bread"
A few posts ago I wrote about Jowar Bread thinking everone knew how to make a chapathi out of jowar (sorghum). But after receiving several emails I promised to write about making bhakri, that filling and tasty roti, made from jowar or bajri flour, which is the staple diet of most Maharashtrians, especially in the rural areas.
Two rotis are generally enough for 1-2 people.
Ingredients:
1 cup jowar /sorghum flour
Pinch of salt
3/4 cup water
Put the flour in a wide plate or mixing bowl and add salt to it. Mix well. 
Jowar dough
Now add the water bit by bit till the flour can be gathered up into a ball of dough.
The amount of water required to do this may vary, so add the water a bit at a time. On a floured surface knead gently for a minute or so.There is no need to knead more ( ahah notice alliteration !) as with wheat dough.
Divide into two large portions.
Form into a thick circle working with your finger tips with the patty between the palms of your (floured) hands. (If the flour is not fresh the dough starts cracking at the edges, so freshly ground jowar flour is absolutely necessary).
Turn out onto floured surface and continue to form a circle pressing it out with the finger tips. Make each roti about 8" in diameter.
Heat a tava or griddle and put the roti on it. After a few minutes the roti starts becoming opaque.
Sprinkle some water on the surface by hand.
After two minutes turn the roti around and cook on the other side for some more time.
Turn over twice more till the roti develops brown spots all over and becomes a lighter colour in between. Look at the pictures on top for reference as to when it is done.
Eat hot with butter and lasun chatni/ garlic chutney.
Makes 2 rotis.











Great post. I linked to it from http://www.thefreshloaf.com
Posted by: Floyd | January 12, 2006 at 03:45 AM
The bachelor Cook from India invites you to his Blog.. RSVP
Posted by: tony | January 14, 2006 at 09:09 PM
Thanks Floyd.I go to your site often.
And Tony I did look in. Thanks for the link and the paneer you made looked pretty good!
Posted by: deccanheffalump | January 17, 2006 at 06:48 PM
coooool
Posted by: minni | January 19, 2006 at 01:37 PM
Hey there - This is a great post!! Thanks for the step-by-step pictorial instructions.
Posted by: Garam Masala | February 07, 2006 at 11:10 PM
I have tried the above recipe. I have put the bhakri directly on high flame for 20 seconds on each side, after the two sides have firmed up on the griddle. That way it balloons like a puri or phulka. I have served it with little ghee between the layers. Even school age children love it with curries/bhartha.
Posted by: Harry B | October 30, 2006 at 09:23 PM
Nice touch Harry. Thanks for that.
Posted by: Jyotsna | October 31, 2006 at 12:58 PM
This is very very cool. Kamat has this restaurant in Bangalore where they serve jowar bhakri and I really enjoyed it. Thanks for the clear instructions on how to prepare this... :-)
Posted by: Eroteme | November 01, 2007 at 09:42 AM