This might be the healthiest one from the bread family. Many parts of the rural india eat it in some or the other form. Poorer india eats it with onion and salt and richer with curries or ghee. Can made of rice flour, millet (jowar/jwari) flour, corn+wheat flour, only wheat flour. Very flwxible like rest of the bread family. Can be eaten with every meal. As a child, I remember eating it with jaggery and ghee for breakfast. And after growing up, love the rice flour bhakri with fish curry and the jwari flour bhakri with goat curry. Ummm the satisfying feeling that it gives me. I must share the not so easy recipe.
- 2 cups pearl millet flour
- 1 cup hot water
- 1/4 tsp salt
- In a mixing bowl, mix flour and salt.
- Then add hot water 2 tbsp at a time and go on mixing, till it becomes like pizza dough. Knead it for good 5 minutes.
- Make 3-4 balls out of dough.
- Dust the rolling surface with flour. Press one of the balls and make a pattie shape. Place it on rolling surface and roll it with rolling pin. Try to get a round 9″ diameter. If it cracks, stick it back by pressing it or with a drop of water.
- Heat a skillet on medium to low heat. Carefully pick up the rolled bhakri and place it on the skillet. Brush it with water. When this water dries up flip it, starting on the edges first to remove it if it’s stuck to the pan. Increase the heat from medium to high. When bhakri puffs a bit flip it to other side. Roast it for 30-40 seconds and then remove in a plate.
- Repeat the process for rest of the bhakries. And you know how to eat them!