Whole Wheat Bhakri

Whole Wheat Bhakri

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Bhakhris are a staple food to many.

Soft Gujarati Bhakhri are served hot with Trevti Dal for lunch/dinner. It is also a popular Gujarati breakfast relished with a cup of Masala Chai.

Pitla and bhakri is a traditional Maharashtrian combo, and we thought we should share a sumptuous Whole Wheat Bhakri recipe for you to enjoy with our Methi Pitla or Cauliflower Greens Pitla.

Enjoy this Bhakhri hot and fresh.

Enjoy how to make Bhakri recipe with detailed step by step photos below.

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Whole Wheat Bhakri recipe - How to make Whole Wheat Bhakri

Preparation Time:    Cooking Time:    Total Time:     Makes 12 bhakris
Show me for bhakris


For Bhakhri
2 cups whole wheat flour (gehun ka atta)
3 tbsp ghee for kneading
salt to taste
12 tsp ghee for smearing
For bhakhri

    For bhakhri
  1. To make bhakri, combine all the ingredients in a deep bowl and knead into a firm dough using little water.
  2. Divide the dough into 12 equal portions and roll out a portion of a dough into a 100 mm. (4”) diameter thick circle.
  3. 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.
  4. Flip it over and cook on the other side also till light brown spots appear.
  5. 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.
  6. Remove from the flame and smear 1 tsp of ghee evenly over it.
  7. Repeat steps 3 to 6 to make 11 more bhakris.
  8. Serve the bhakri immediately.

Whole Wheat Bhakri recipe with step by step photos

Like Whole Wheat Bhakri

  1. If you like Whole Wheat Bhakri, Gujarati Bhakri then see our other bhakri recipes.

Method to make Whole Wheat Bhakri

  1. 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
  2. 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
  3. Finally, add salt to taste and combine all the ingredients.
  4. Gradually add water to knead into firm dough. My grandmother makes use of milk to make the bhakri dough.
  5. Cover with a lid or damp cloth and keep aside for 15 to 20 minutes.
  6. Divide the dough into 12 equal portions.
  7. Shape each portion into a round ball.
  8. 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.
  9. Heat a tava (griddle) and place the rolled bhakri over it. Traditionally, bhakris are prepared on earthen clay (desi mitti) tava.
  10. 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.
  11. Once half done, put in on the open fire and cook the bhakris on a high flame.
  12. Remove it in a plate and using a spoon prick the bhakri. Smear desi ghee on the Whole Wheat Bhakri, Soft Gujarati bhakri.
  13. 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.
  14. Chawal bhakri, Nachni bhakri, Rice bhakri are some other popular bhakri recipe variations that can be enjoyed with subzi and dal.

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Nutrient values (Abbrv) per bhakri
Energy148 cal
Protein2.6 g
Carbohydrates15.7 g
Fiber2.6 g
Fat8.7 g
Cholesterol0 mg
Sodium4.3 mg

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Whole Wheat Bhakri
 on 22 Sep 16 05:08 PM

Nothing like a combo of Pitla with Bhakri. Eaten this steaming hot snack many times while trekking to the mountain top of Sianghad off Pune. Its yum and so cheap.