Bhakri ~ Buiscuit Like Flat Bread

Bhakri is typically biscuit-like bread flavoured with ghee and cumin seeds and coarser than a roti/ chapati. It is mainly used in the cuisine of western and central India, especially in the states of Rajasthan, Gujarat, Maharashtra, Malwa, Goa and northern Karnataka. It has traditionally been the farmer's food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch. In modern days, bhakri has been replaced by rotis and phulkas but still enjoys its own fan-following.

Bhakri has dietary advantages. Being made from cereals, it is high in protein and fibre but at the same time very easy to digest. It is made of comparatively coarse flour and hence more nutritious than if made with fine flour. Although roti is now more commonly eaten, bhakri is still used for traditional Indian meals.  Here goes the recipe of Bhakri..


YIELD – 4 Bhakris


Wheat Flour - 1 cup (If possible use coarse flour)
Cumin seeds powder - 1 tsp
Ghee - 2 tbsp (more ghee will make it more crispier..add/remove 1 tbsp.for  required crispiness or softness)
Salt - as per taste



  1. Combine all the ingredients in a bowl and knead into a firm dough, using enough water. Keep aside for 5 to 10 minutes. (Be careful while adding water as more water will make it soft.)
  2. Divide the dough into 4 equal portions and knead again each portion to make a smooth ball.
  3. Roll out each portion into a thick circle.
  4. Heat a tava and cook each circle on medium flame, putting light pressure on the bhakhri with a muslin cloth till golden brown spots appear on both the sides and the bhakhri turns crisp.
  5. Take it out in a plate and apply ghee on it.
  6. Serve hot with curry, garlic chutney and raw onion.


  • For variations use jowar flour, bajra flour or nachni flour or combine them as per your choice.
  • Add carom seeds for different flavour.

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Have heard of this but never tried it... Looks so crunchy n yum

Nicely done...

radha said...

I have always associated bhakri with flours other than wheat. And they are more difficult to roll.

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