Bhakri

Bhakri is a round, often thick unleavened flatbread native to western and central India. It is traditionally made from gluten-free flours such as jowar (sorghum), bajra (pearl millet), or ragi (finger millet). In some regional variations, it is also made using rice or wheat flour.

Unlike a standard wheat roti, which is usually soft and rolled out easily with a rolling pin, bhakri is typically thicker and has a coarser texture. Because the millet flours used for bhakri lack gluten, the dough is often shaped by hand-patting rather than rolling. It is also cooked dry on a griddle, sometimes with a final pressing directly onto the flame.

The dough for bhakri is patted flat by hand or rolled into a round disc and then cooked on a hot, flat griddle called a tawa. To finish cooking it, the flatbread is often roasted directly over an open flame for a few seconds to make it puff up and become crispy. It requires careful handling to prevent it from cracking.

Bhakri is a staple food in states like Maharashtra and Gujarat, and it is traditionally served with simple, rustic side dishes. It is most famously paired with a spicy, crushed peanut and garlic chutney known as 'shengdana chutney,' or with raw onions and green chilies. It is also commonly eaten with hearty lentil dishes like pithla or various vegetable curries.