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a man holding a square tray filled with Bajra Jowar Bhakhri and zunka
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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.
Course flatbread, Main Course
Cuisine Indian, Maharashtrian
Prep Time 10 minutes
Cook Time 10 minutes
Servings 4 people
Calories 342.86kcal


  • 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


  • 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.


  • 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.


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