← Nouns Cooking · Indian

Ingredients

• 200 g jowar (sorghum) flour, plus extra for dusting
• ¼ tsp Salt
• 180 ml very hot water, about

Method

1. Mix the flour and salt in a bowl. Pour in the hot water a little at a time, stirring with a spoon until the flour clumps together.
2. When it is cool enough to handle, knead with the heel of your hand for 4–5 min, wetting your palm now and then, until the dough is smooth and doesn’t crack at the edges.
3. Take a ball the size of a small orange and knead it again for a few seconds. On a well-floured surface, pat it out with your fingers (or roll gently) into a 15 cm round, turning it as you go.
4. Heat a griddle over medium-high heat. Lay the bhakri on it, floured side up, and brush the top with water.
5. Once the water dries, after about 1 minute, flip and cook for 1 minute more. Then cook the first side directly over a gas flame or press it on the griddle for a few seconds so it puffs.
6. Serve hot with pithla, thecha or any spicy curry. Keep finished bhakris wrapped in a cloth.

Tips

• Knead each piece just before shaping; jowar dough dries out quickly and has no gluten to hold it together.

Sources

Written in our own words after cross-checking these recipes:

Hebbar's Kitchen Archana's Kitchen