Gujarati Bhakri is an Indian style unleavened flatbread and is made with coarse whole wheat flour and ghee or oil. It is rounder, thicker and crisp compared with Gujarati rotli.
Perfect served as part of a Gujarati thali.
You might have also heard bhakhri known as biscuit bread due to its crisp outer layer. For added flavour, you can also make Gujarati Masala Bhakri or Tikhi Bhakhri.
Bhakhri is a really versatile bread - you can enjoy it as it is with some ghee, small piece of jaggery or pickles/achar as a breakfast or snack, or pair it with Gujarati shaak for a complete meal.
Ingredients Notes
Full ingredients with measurements are available in the recipe card below at the end of this post
Flour - for traditional Gujarati bhakri recipe you will need Bhakhri No Lot or Bhakri Aata. This flour is coarse wholemeal wheat flour also known as Ghau No Jado Lot. However, if it is not available one can use regular chapati aata and semolina.
My mum also uses wholemeal chapati flour (coarse than regular roti flour) that is available in the British supermarkets as well as Indian grocery stores.
Oil - is must for Gujarati bhakhri recipe, it provides the right texture and taste.
Salt - if making it for Morakat Vrat, do not add salt.
Optional
Whole spices such as cumin seeds or carom seeds (ajwain)
Serving suggestion
Gujarati sadi bhakri is versatile and can be paired with a variety of sides for a well-rounded meal.
Breakfast - Gujaratis really enjoy Bhakris for breakfast or brunch with cup of Masala Chai, Badam Milk and Gujarati Bateta Nu Shaak. It is one of the most popular gujarati breakfast option out there.
Lunch - Crispy bhakris pair so well with rasawaru ringan bateta nu shaak, trevti dal, Keri No Chundo and Instant Carrot Green Chilli Pickle.
Dinner - Many prefer to eat wholesome bhakri at dinner time. Some enjoy with plain khichdi, milk or chaas. Also great with Fulavar bateta, Sev Tameta Nu Shaak, Ringan No Oro, Gujarati Lasan Chutney or spicy mango pickle.
Storage
Store bhakhri in an airtight container at room temperature where it will keep for one day.
You can also freeze rolled out bhakhris separated by parchment paper and cook directly from frozen on the tawa,
Other Indian Flatbread Recipes
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Gujarati Bhakri Recipe
Equipment
- 1 Bowl
- 1 Rolling Pin
- 1 Skillet Tawa
Ingredients
- 2 cup wholemeal flour bhakhri no lot
- 5 tablespoon oil
- 1 teaspoon salt
- 2 tablespoon ghee optional
Instructions
- In a wide plate ( parat or kathrot ) place flour, salt and oil.
- Combine everything, and add little water at a time and knead firm but pliable dough.
- Cover the dough for few minutes if you have time.
- Once you are ready to make bhakhri, divide the kneaded dough into equal size balls.
- Roll out each ball into a small circle, not too thin or thick. ( You don’t need dry flour to roll the bhakhri )
- Heat the tawa on a medium flame, place rolled bhakhri on the heated griddle.
- After a few seconds, turn the bhakhri other side and cook until you can see golden brown spots.
- Now, if you want to roast bhakhri on the tawa, using light pressure press the bhakhri with clean muslin cloth or spatula and cook until crispy ( On low heat ) or roast direct on open flame.
- Apply ghee on the hot bhakhri and serve.
Video
Notes
Nutrition
PLEASE NOTE: Nutritional values are estimated by a computer and may vary based on ingredients and portion sizes. For personalised dietary advice, please consult a qualified healthcare professional.
Share on Facebook Pin This RecipeNote – This recipe has been updated from our recipe archives with new images and content, but the recipe remains the same. First published in April 2016.
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