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    Home » Indian Breads, Stuffed Parathas & Wraps » Bajra Jowar Bhakhri | Sorghum & Pearl Millet Flour Flatbread

    Published: Aug 20, 2019 · Modified: Oct 2, 2020 by Priya * This post may contain affiliate links.

    Bajra Jowar Bhakhri | Sorghum & Pearl Millet Flour Flatbread

    Recipe Print
    a man holding a square tray filled with Bajra Jowar Bhakhri and zunka with text at the bottom
    a man holding a square tray filled with Bajra Jowar Bhakhri and zunka with text at the bottom

    Bajra Jowar Bhakhri (flatbread) is made with gluten free flours - pearl millet (bajra) and sorghum (jowar). It's dense in texture, has a rustic flavor and is very filling.

    If you love cooking vegetarian/vegan recipes then please join me on my Facebook Page – Cookilicious. 

    a man holding a square tray filled with Bajra Jowar Bhakhri and zunka

    Table of Contents

    • Memories of eating Bhakri
    • What is the big deal about these gluten free flours?
    • Trending Video
    • How to make Sorghum & Pearl Millet Flour Flatbread
    • Tips to make the perfect Bhakhri
    • Gluten Free Bajra Jowar Bhakhri | Sorghum & Pearl Millet Flour Flatbread

    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. 

    Bajra Jowar Bhakhri with zunka on the side

    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. 

    Trending Video

    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.

    4 image collage showing the steps on how to make Bajra Jowar Bhakhri

    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. 

    a square tray with Bajra Jowar Bhakhri and a bowl of zunka in it

    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.

    a set of hands holding a tray filled with zunka and Bajra Jowar Bhakhri

    If you’ve tried this Bajra Jowar Bhakhri or any other recipe on the blog please let me know. I welcome your comments, star ratings, tweaks and suggestions.

    Similarly, please tag me on Instagram @cookilicious or using #cookiliciousveg when you recreate a recipe from here. I’m always happy to see you share my recipes with the world. Yay!!! 

    Remember to follow me on FACEBOOK, TWITTER, INSTAGRAM and PINTEREST to see more delicious vegetarian and vegan recipe and what I’m getting up to.

    a man holding a square tray filled with Bajra Jowar Bhakhri and zunka

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

    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
    Print Pin Rate
    Course: flatbread, Main Course
    Cuisine: Indian, Maharashtrian
    Prep Time: 10 minutes
    Cook Time: 10 minutes
    Servings: 4 people
    Calories: 342.86kcal
    Author: Priya Lakshminarayan

    Equipment

    food processor

    Ingredients 

    • 1 cup bajra/pearl millet flour
    • 1 cup jowar/sorghum flour
    • 1 tsp turmeric powder
    • salt as required
    • 1 onion, finely chopped
    • 2 tbsp ginger garlic paste
    • 2 tbsp green chilly paste use 3 chopped green chillies if paste not available
    • 1/2 cup chopped spinach
    • 1/4 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.

    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
    Tried this Recipe? Share your creation by tagging me on Instagram @Cookilicious using #cookiliciousveg!
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    Disclosure: This post contains affiliate links. For more information on my Affiliate and Advertising Policy, please click here. 

     

     

     

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    Comments

    1. Danielle says

      August 26, 2019 at 5:54 pm

      I really like the images - they look amazing! And definitely a great flatbread to try. I will just need to get the right flour for it!

      Reply
    2. heidymccllum says

      August 26, 2019 at 5:47 pm

      I made these the other night and the recipe was fab! I bookmarked to make again since the entire family loved this recipe.

      Reply
    3. Ashley @ Sweetpea Lifestyle says

      August 26, 2019 at 5:43 pm

      I've never tried this! Thanks for sharing such a memorable dish!

      Reply
    4. Jess at BlessHerHeartYall.com says

      August 26, 2019 at 4:52 pm

      Oh yum! As someone who must be gluten-free I am always on the lookout for new bread and dough recipes to try. I'll definitely give it a go. Thanks for sharing!

      Reply
    5. Krissy Allori says

      August 26, 2019 at 4:06 pm

      I've never tried this but I will now for sure.

      Reply

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