Dill Flavored Jowar/Sorghum Flatbread - Gluten-Free & Vegan

top angle shot of 3 Dill Flavored Jowar Bhakri with cut onion on the side

Dill Flavored Jowar/Sorghum Flatbread - Gluten-Free & Vegan

Make these delicious flatbread with naturally vegan & gluten-free jowar millet or sorghum flour. Flavored with Dill leaves, this bhakri is healthy & tasty.

Course flatbread, Main Course

Cuisine Indian, Maharashtrian

Prep Time 10

Cook Time 10

Total Time 20

Servings people

Calories 237kcal

Author Priya Lakshminarayan

Equipment

Ingredients

2 cups jowar flour
1 tablespoon chilly powder
½ tablespoon onion powder
½ tablespoon garlic powder
salt as required
¼ cup dill leaves
warm water as required

Instructions

First step is to prepare the dough. Add jowar or sorghum flour to the food processor along with salt, chilly powder, salt, onion powder and garlic powder.
Then add chopped dill leaves. Knead into a dough by adding warm or hot water.
Transfer the dough to a bowl and cover it with a moist cloth. Let it rest for 15 minutes.
Now comes the part to prepare the jowar bhakri. Slit a ziplock and open it.
Place a small ball in the center and cover it with the other side of the ziplock. Place a small plate over it and press it down. This will flatten the ball.
Then using your fingers, flatten it lightly and evenly on all sides. You can dust some jowar flour on top to help you with this.
Heat a tawa or griddle. Once it's hot enough, carefully transfer the flattened dough onto the tawa.
Sprinkle some water and cook the bhakri on both sides evenly.
It will be little dry and should be consumed immediately. Serve it with thecha or with any other curry.

Notes

I prefer to make all my dough in a food processor as its mess free. But you can knead it with your hands.

Covering the dough in a moist cloth will prevent the dough from drying up.

You don't need oil or ghee to cook this bhakri. This is an oil-free recipe.

Nutrition