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top angle shot of 3 Dill Flavored Jowar Bhakri with cut onion on the side
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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 minutes
Cook Time 10 minutes
Servings 4 people



  • 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.


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.