Bajra Roti

Memories of eating Bhakri

This dish takes me back to my childhood. I would have bhakhri at my friend's house every time I was there. I would enjoy watching it being made as well. My friend's mom would make this flatbread so effortlessly that only until I tried making it myself, did I realize how difficult it is!

Making the perfect bhakhri requires practice and technique. I did make multiple attempts before I finally got the hang of it. But then I came across an easy technique online and decided to try it out.

Using a Ziploc to make bhakhri is super easy. I have explained the process in detail below. So for all those who have been avoiding making bhakhri thinking that its very complex, think again. There is an easy way out people!

Since we have decided to go gluten free for some time, this flatbread is going to be made in my kitchen very often. 

What is the big deal about these gluten free flours?

Bajra (Pearl millet) is one of the oldest millet. It is known to have a very high fiber content which makes it healthier and also aids in digestion.

• By any nutritional parameter, millets are way better than rice and wheat.
• It also lowers the bad cholesterol while increasing the good cholesterol in our system and is therefore very good for our heart.

Steamed Bajra Muthiya/Dumplings Snack and Gluten Free Mint Flavored Potato Bajra Pancake are recipes you can try with pearl millet flour. 

Jowar (Sorghum) on the other hand is also extremely nutritious.

• Its high in fiber
• Rich in anti oxidants
• High in protein

Dill Flavored Jowar/Sorghum Flatbread another Bhakri variety you can try to make.

It definitely makes a lot of sense to include these flours in our cooking. My recipe to make Bajra Jowar Bhakhri also incorporates lots of greens, making it even more nutritious.

How to make Sorghum & Pearl Millet Flour Flatbread

First we need to make a dough.

1. Add sieved sorghum/jowar flour

   

   and sieved finger millet/bajra flour

   

   in a food processor.
2. Then add salt, turmeric powder, chopped spinach, cilantro, onions, ginger garlic paste

   

   and green chilly paste. Add warm (not hot) water and knead to make a dough. Take out the dough into a bowl

   

   . Cover it with a moist kitchen towel

   

   .
3. Divide the dough into equal portions.
4. Heat a tawa

   

   . Cast Iron tawa

   

   also would work great for this recipe. 
   • Slit a ziplock bag

     

     and open it and apply oil on both sides.
   • Place one ball in the center. Close the Ziploc and flatten the ball with a small plate

     

     .
   • Open the Ziploc, wet your fingers a bit and then flatten the bhakhri evenly all over.
   • Once the tawa is hot, carefully transfer the flatbread onto it.
   • Bhakhri doesn't need oil to get cooked. Sprinkle water and cook it evenly on both sides on a low to medium flame.

Bajra Jowar Bhakhri is ready. Serve with thecha or zunka or Dal. This bhakri is extremely nourishing and very delicious to taste. 

Tips to make the perfect Bhakhri

• I prefer kneading the dough in a food processor

  

  . It's less messy and does the job quickly.
• Feel free to add any greens other than spinach in the recipe like kale, beet leaves, carrot leaves, sweet pea leaves, etc.
• Add warm (not hot) water to knead the dough.
• Cover the dough with a moist kitchen towel

  

  so that it doesn't get dry.
• Use a Cast Iron tawa

  

  preferably for this recipe. It works the best.
• Traditional Bhakhri is prepared differently. You can view it here. 
• My technique with Ziploc is for amateurs like me. It makes making bhakri effortless.
• Bhakhri doesn't need oil to get cooked. It cooks with sprinkled water. 
• This flatbread is dry, pair it with some gravy Maharashtrian Besan Pitla | Spicy Chickpea Flour Mash, Maharashtrian Spicy Veg Kolhapuri Gravy or Maharastrian Kokum Amti/Dal.

Recipe 📖

Gluten Free Bajra Jowar Bhakhri | Sorghum & Pearl Millet Flour Flatbread

Priya Lakshminarayan

Bhakri (flatbread) is made with gluten free flours - pearl millet (bajra) & sorghum (jowar). It's dense in texture, has a rustic flavour & is very filling.

5 from 1 vote

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Course flatbread, Main Course

Cuisine Indian, Maharashtrian

Servings 4 people

Calories 342.86 kcal

Equipment

• food processor

Ingredients  

1x2x3x

• ▢ 1 cup bajra/pearl millet flour
• ▢ 1 cup jowar/sorghum flour
• ▢ 1 teaspoon turmeric powder
• ▢ salt as required
• ▢ 1 onion, finely chopped
• ▢ 2 tablespoon ginger garlic paste
• ▢ 2 tablespoon green chilly paste use 3 chopped green chillies if paste not available
• ▢ ½ cup chopped spinach
• ▢ ¼ cup chopped cilantro
• ▢ warm water to knead the dough

Instructions 

• Add sieved sorghum/jowar flour and sieved finger millet/bajra flour in a food processor.
• Then add salt, turmeric powder, chopped spinach, cilantro, onions, ginger garlic paste and green chilly paste.
• Add warm (not hot) water and knead to make a dough. Take out the dough into a bowl. Cover it with a moist kitchen towel.
• Divide the dough into equal portions. Heat a tawa.
• Slit a ziplock bag and open it and apply oil on both sides. Place one ball in the center. Close the ziplock and flatten the ball with a small plate.
• Wet your fingers a bit and then flatten the bhakhri evenly all over.
• Once the tawa is hot, carefully transfer the flatbread onto it. Bhakhri doesn't need oil to get cooked. Sprinkle water and cook it evenly on both sides on a low to medium flame.
• Bajra Jowar Bhakhri is ready. Serve with thecha/zunka or Dal.

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Notes

• I prefer kneading the dough in a food processor. It's less messy and does the job quickly.
• Feel free to add any greens other than spinach in the recipe like kale, beet leaves, carrot leaves, sweet pea leaves, etc.
• Feel free to add any more veggies like grated carrots, kale, potatoes to the dough.
• Add warm (not hot) water to knead the dough.
• You can add toasted sesame seeds to the dough of like that flavor. 
• Since it's a gluten free flour, it will not stretch and the dough will be soft.
• Cover the dough with a moist kitchen towel so that it doesn't get dry.
• Use a Cast Iron tawa preferably for this recipe. It works the best.
• Traditional Bhakhri is prepared differently. You can view it here. 
• My technique with Ziploc is for amateurs like me. It makes making bhakri effortless.
• Bhakhri doesn't need oil to get cooked. It cooks with sprinkled water. 
• This flatbread is dry, pair it with some gravy Maharashtrian Besan Pitla | Spicy Chickpea Flour Mash, Maharashtrian Spicy Veg Kolhapuri Gravy or Maharastrian Kokum Amti/Dal.

Nutrition

Calories: 342.86kcal | Carbohydrates: 66.72g | Protein: 9.76g | Fat: 4.07g | Saturated Fat: 0.91g | Sodium: 15.09mg | Potassium: 367.18mg | Fiber: 2.85g | Sugar: 2.07g | Vitamin A: 499.97IU | Vitamin C: 12.25mg | Calcium: 38.48mg | Iron: 6mg

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