Description
A traditional West Indian bread baking gluten-free millet flour like Jowar (sorghum) or Bajra (pearl millet) kneaded with water, flattened by clapping hands, on a griddle.
Restaurants serving Bhakri
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We are researching restaurants that serve this dish.
On this site you can check dictionary details and, later, places to buy or eat related items.
The Recipe section below is a general reference, not a recipe from the listed shops.
Recipe
Ingredients
- Jowar flour (Sorghum) or Bajra flour(Pearl millet)
- Salt
- Water
Instructions
- Gradually add salt and hot water to Jowar flour (or Bajra flour), knead firmly until smooth and elastic.
- Round the dough, flatten into a thin circle by clapping with palms on a floured surface (no rolling pin).
- Place on a heated griddle (Tawa), brush surface with a little water, bake both sides, finally puff over direct flame to finish.
Learn more Spice, substitutes, tips
Key spices
None
Substitutes at Japanese supermarkets
Whole wheat flour (Atta) (easier to make but millet flavor vanishes)
Pairing
Pithla(chickpea flour curry)、Thecha(chili paste)
Trivia
[Hardcore] Energy source supporting rural farmers. More nutritious and filling than wheat (Chapati). Re-evaluated in urban areas recently as a gluten-free health food.
Eating tips & etiquette
[Unique Eating] Spread massive 'Thecha'—a super spicy crushed chili/garlic paste—and eat wildly while biting raw onions!
Allergen
None