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Gujarati Bhakri
Binjal Pandya

Gujarati Bhakri or Whole Wheat Flour Flatbread

Gujarati whole wheat bhakri, a staple in most Gujarati households, is a delightful flatbread made from whole wheat flour, ajwain, cumin, salt, and oil. Unlike the crisp and dry biscuit bhakri, this regular bhakri retains a bit of moisture, making it an ideal accompaniment for a variety of traditional dishes.
Often served with rassawalu shaak (a type of vegetable curry) or adad ni dal (a black gram lentil stew), it forms a hearty and nutritious part of everyday meals. The subtle flavors of ajwain and cumin seeds add a unique aromatic touch, enhancing the overall dining experience.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 8 -10
Course: Main
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

  • 2 cups Whole Wheat Flour
  • ¼ cup Oil or Ghee
  • ¼ tsp Carom Seeds Ajwain
  • ½ tsp Cumin Seeds Jeeru
  • Salt to taste

Method
 

  1. Take a large mixing bowl and add the whole wheat flour and oil. Add ajwain (rub between your palms before adding to the flour), cumin seeds, and salt.
  2. Mix the mixture using your hands to combine the flour and oil completely.
  3. Gradually add water to make a stiff dough. Cover with a kitchen towel and let it rest for 10-15 minutes.
  4. Divide the dough into 8-10 portions and shape them into balls.
  5. Flatten each ball with your hand and roll it into a small thick disk. Repeat this process to roll out the remaining dough balls into more bhakri disks.
  6. Heat a griddle on medium flame, place a rolled bhakri disk on it, and cook until brown spots appear on the bottom surface. Turn it upside down to cook the other side until golden brown.
  7. Turn again and roast by pressing with a kitchen towel or bhakri press, roasting both sides until crisp.
  8. Remove from the griddle, apply ghee, and serve with shaak or enjoy with pickle and tea.

Notes

  • Use good quality whole wheat flour, such as sarbati whole wheat flour.
  • You can add sesame seeds if you like.
  • Bhakris can be stored for 2-3 days in an airtight container.
  • If using fine wheat flour, add 2-3 tbsp semolina to create texture in the bhakri, which will help make them crispy