Name: Gujarati Biscuit Bhakri
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 1 cup Whole Wheat Flour, coarse wheat flour is preferred, but regular atta works too; 1½ tbsp Cooking Oil, for the dough (moyen); ½ tsp Salt, to taste; ¼ cup Water, warm, as needed for a stiff dough; 1 tbsp Ghee, for smearing on top

30 mintotal

Prep 10 min · Cook 20 min

Serves: 2
Difficulty: Medium
Spice: None

Add to your week

Ingredients

1 cupWhole Wheat Flourcoarse wheat flour is preferred, but regular atta works too
1½ tbspCooking Oilfor the dough (moyen)
½ tspSaltto taste
¼ cupWaterwarm, as needed for a stiff dough
1 tbspGheefor smearing on top

Quantities are for 2 servings.

You'll need: Stovetop.

Active time includes a short rest and slow low-heat roasting for a crisp biscuit-like bhakri.

Method

In a wide plate, combine the whole wheat flour and salt. Add the cooking oil and rub it in with your fingertips until the flour feels like coarse sand and holds shape when pressed.
Add warm water a little at a time and knead into a firm, tight dough. It should be much stiffer than chapati dough. Rest for 10 minutes.
10 min
Divide the stiff dough into large even balls. Press and roll each one between your palms to smooth out surface cracks.
Roll each ball into a thick round disc. Small cracks around the edge are fine for this style.
Heat a heavy tawa on low heat. Place the bhakri on it and cook for 1 minute before flipping.
1 min
Use a wooden press or folded cloth to press the surface as it cooks. Roast slowly until the center is cooked and both sides are golden brown and crisp.
Remove from heat and brush the hot surface with ghee so it soaks in.

How to tell it's done

Biscuit bhakri should be firm, crisp, and crumbly, with roasted wheat flavor and ghee on the surface.

Getting it right

Tip

Do not rush biscuit bhakri on high heat. Slow roasting keeps the center from staying gummy.

What to serve it with

Serve with masala chai, trevti dal, dry spiced potatoes, or Gujarati pickle.

Radhaballavi

Radhaballavi stuffs urad dal paste into a fried Bengali flatbread.

5 hrvegan

Ragi Roti

Ragi Roti is a Karnataka finger millet flatbread mixed with onion, green chilli, cumin, and coriander, then patted thin before cooking.

35 minvegan

Rajasthani Khoba Roti

Rajasthani Khoba Roti is a thick whole wheat roti pinched into deep ghee-catching patterns and slow-roasted until crisp.

25 minvegetarian

Rajasthani Tikkar

Tikkar is a thick Rajasthani flatbread of wheat and gram flour, studded with onion and green chilli.

35 minvegetarian

Rajgira Paratha

Rajgira paratha binds amaranth flour with boiled potato, the usual way to roll a fasting-day flour that has no gluten.

45 minvegetarian

Rajgira Puri

Rajgira puri fries an amaranth flour dough bound with potato, for fasting days.

1 hr 30 minvegan