Whole Wheat Bhakri
by Tarla Dalal
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- To make bhakri, combine all the ingredients in a deep bowl and knead into a firm dough using little water.
- Divide the dough into 12 equal portions and roll out a portion of a dough into a 100 mm. (4”) diameter thick circle.
- Heat a non-stick tava (griddle), place the bhakri on it and cook it on a medium flame putting light pressure on the bhakri with a muslin cloth or wooden khakhra press till light brown spots appear on one side.
- Flip it over and cook on the other side also till light brown spots appear.
- Then turn it over onto an open high flame and cook on both sides till it puffs up and golden brown spots appear on both the sides.
- Remove from the flame and smear 1 tsp of ghee evenly over it.
- Repeat steps 3 to 6 to make 11 more bhakris.
- Serve the bhakri immediately.
Whole Wheat Bhakri recipe with step by step photos
If you like Whole Wheat Bhakri, Gujarati Bhakri then see our other bhakri recipes.
To make the Whole Wheat Bhakri, Soft Gujarati Bhakri recipe, in a deep bowl or parat take whole wheat flour. Also, coarse whole wheat atta is preferable to make the Gujarati bhakri
To this add 3 tbsp of ghee. You can even make use of oil but, a drizzle of ghee will enhance the taste of the Soft Gujarati Style Bhakri and will keep it soft for a longer period
Finally, add salt to taste and combine all the ingredients.
Gradually add water to knead into firm dough. My grandmother makes use of milk to make the bhakri dough.
Cover with a lid or damp cloth and keep aside for 15 to 20 minutes.
Divide the dough into 12 equal portions.
Shape each portion into a round ball.
With the help of a rolling pin, roll into a 100 mm. (4") diameter thick circle. It should be thicker than paratha. If the edges crack too much when you roll the bhakri then you may need to add some water or milk additionally to make smooth dough.
Heat a tava (griddle) and place the rolled bhakri over it. Traditionally, bhakris are prepared on earthen clay (desi mitti) tava.
Cook the bhakri till brown spots apprear..Many families make use of ghee while cooking to make flakier bhakri’s.Make sure you cook the bhakri on low flame. If you will cook it on high or medium flame, brown spots will apprear but the bhakri will left raw from inside.
Once half done, put in on the open fire and cook the bhakris on a high flame.
Remove it in a plate and using a spoon prick the bhakri. Smear desi ghee on the Whole Wheat Bhakri, Soft Gujarati bhakri.
Serve the soft Whole Wheat Bhakri, Soft Gujarati bhakri hot with trevti dal for lunch/dinner. It is also a popular Gujarati breakfast relished with a cup of masala chai. Check out our collection of Gujarati rotli and Gujarati thepla to find out some authentic Gujarati flatbread recipes.
Chawal bhakri, Nachni bhakri, Rice bhakri are some other popular bhakri recipe variations that can be enjoyed with subzi and dal.
Nutrient values (Abbrv) per bhakri
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