- ½ kg Jawar or Bajra flour (millet flour)
- Water – there should be enough that the dough is soft, not too dry or too wet but kneadable
- ½ tsp salt
- Mix flour and salt together.
- Make a well in the middle of the dry mixture and add water little by little, mixing it with your hands.
- Knead the dough until it is smooth.
- Make balls the size of a golf ball by rolling the dough in between your palms.
- Flatten a ball in between your palms then dip in flour.
- Palm this circle even flatter by rotating it around as you squeeze in between your palms and fingers.
- Put it on the board and give it circular shape like chapatti but with hands not by rolling pin.
- Place Bhakri on the hot frying pan. Sprinkle water on it and spread over one side of the bhakri.
- Place the bhakri on the pan with the water covered side up. Cook for 10-15 seconds and then turn the bhakri over. Bake the water side of the bhakri until it browns.
- Remove the bhakri and put the upper side directly on the open flame. When it puffs up or browns it is ready.
Note – when making bhakri you need to work very fast as it quickly dries out and then the dough breaks apart.
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