ज्वारीची भाकरी
Jowar bhakri
The everyday flatbread of the Maharashtra countryside, and what thecha, javas, karale and shenga chutney were made for.
25 min · Makes 4
Eat it with
You need
- 2 cups jowar flour, plus some for dusting
- About ¾ cup warm water
- A pinch of salt (optional)
How we make it
- Jowar has no gluten, so knead one bhakri's dough at a time: a handful of flour, a little warm water, and the heel of your hand until it is smooth and stops cracking.
- Dust the board and pat the ball out with your palm into a round about 7 inches across, turning it as you go. Hands work better than a rolling pin here.
- Put it on a hot tava, dusted side up. Wipe the top with a wet hand straight away.
- When the water dries, flip it and cook the other side for a minute. Then hold it over the open flame, or press it on the tava with a cloth, until it puffs.
- Eat it hot. A little thecha or dry chutney, and a spoon of ghee on top.
Watch it made
Every cook does this a little differently. This video is Smita Deo, Ruchkar Mejwani's way, and worth a watch.
Video by Ruchkar Mejwani on YouTube · open on YouTube