Gujarati Bhakri

Gopi Patel’s Gujarati Bhakri is her coarse whole-wheat flatbread with oil and salt in the dough and ghee on the cooked surface. This selection follows her iron-tawa preparation and serves the bhakri hot with the offered prepared cup of tea.

Coarsely ground whole-wheat flour is placed in a mixing bowl with oil and salt. The oil is mixed through by hand, and water is added gradually while the dough is kneaded to a firmness greater than ordinary roti dough.

The dough is divided into balls and rolled on a chakla with a belan into evenly thick rounds. The edge of the same rolling pin presses small grooves into each round.

The selected iron tawa heats and the bhakri roasts on both sides until golden. A bhakri presser presses it during roasting so that it cooks evenly through the inside.

The cooked bhakri is placed on a serving plate and pricked with a spoon, following the author’s illustrated preparation. Ghee is smeared over it. The remaining dough is cooked in the same manner and the bhakri is served hot with the selected prepared tea.