Jowar Bhakri

Boil the measured water with the allocated salt. In a mixing bowl, gradually pour the hot water over the Jowar Flour and mix carefully using a spatula.

Once the mixture is cool enough to handle, use the heel of your palm to knead the dough firmly for 3-4 minutes until smooth and pliable. The hot water helps the starch bind the gluten-free dough.

3–4 min

Divide the dough into equal-sized balls. Ensure there are no deep cracks.

Dust your rolling surface generously with dry jowar flour. Place a dough ball on it and pat it outward with your palm into a thin, 6-inch flatbread.

Heat a tawa on medium-high heat. Carefully lift the bhakri with both hands and place it on the hot tawa with the floured side facing upwards.

Quickly dip your fingers or a clean cloth in normal water and spread a thin layer of moisture evenly over the entire top surface.

As soon as the water starts to dry up (in about 30 seconds), flip the bhakri to cook the moistened side.

30 sec

Once the bottom has light brown spots, flip it again or lift and roast directly on an open flame until it puffs. Serve hot.