Recipe
Ingredients
- 2 cups whole wheat flour
- 1/4 cup oil
- 1 cup water
- 1 tsp salt
For flavored bhakri you can also add:
- 1/2 tsp asafetida/hing
- 1 tsp turmeric
- 1 tsp red pepper powder
- 1 tablespoon sesame seeds
- 1 tablespoon cumin seeds
- 2 tablespoons flaxseed powder
Steps
Put all dry ingredients into a big mixing bowl and mix.
Add oil and mix again.
Add 2 cups of boiling water and mix (with a spoon or fork)- try to incorporate
Once it is cool enough to work with, knead into dough.
Optionally rest dough for 20 minutes.
Take a small ball of dough, flatten it with the palm of your hand and roll it with a rolling pin.
Heat a skillet or pan to medium heat. For the first 1-2 flatbreads, grease the pan with a little bit of oil Add the flatbread onto the pan. After you see some bubbles appear, flip the flatbread and cook on other side.
The bigger the puff (determined by the dough and how even it was rolled) the better and softer the flatbread will turn out.
If the flatbread won’t be eaten right away, add some oil to the top of the flatbread right before the first flip. If it will be eaten immediately, this is not necessary. Flip again and cook more on original side if necessary – until there are nice brown dots everywhere.
Enjoy hot or for storage, put in a container and enjoy within 2-3 days at room temperature, 4-5 days in the fridge, or 1 month in the freezer.
Typically eaten with yogurt, lentils, vegetables or enjoyed with a cup of milk and pickles.
Why Bhakri?
A yummy and healthier carbohydrate. They are a great snack to pack for car rides.
Why not Bhakri?
Rolling out and cooking each one can be tedious, but a fun task while chatting or while other side dishes are cooking.
Kids corner!
My kids love rolling out their own Bhakri – sometimes making them cute and small and other times making them gigantic.
SaltySweetSour 
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