by Tarla Dalal
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Bhakri is an unleavened bread commonly prepared in Maharashtra and Gujarat, as well as in other states like Rajasthan. It is what you could call a very ‘homely’ dish, with a dense texture and rustic flavour. Made of nachni flour, a couple of bhakris along with any subzi, thecha or pickle is sure to keep you satiated till your next meal. It is however very important to serve the Nachni Bhakri hot and fresh off the tava as it will become hard when it cools.
- Combine the nachni flour and salt in a deep bowl, mix well and knead into a semi-soft dough using enough warm water.
- Divide the dough into 4 equal portions.
- Flatten a portion of dough on a dusted plastic sheet to make a 150 mm. (6”) diameter circle using your fingers.
- Lift the roti with the plastic sheet and invert the roti on a hot non-stick tava (griddle) and apply little water on it and cook on a medium flame for 1 minute.
- Turn it over and cook for another 1 minute or till light brown spots appear on the surface.
- Then turn it over onto an open flame and cook on both sides for a few seconds till it puffs up.
- Repeat steps 3 to 6 to make 3 more bhakris.
- Serve immediately
Nutrient values (Abbrv) per bhakri
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