Gujarat has many famous dishes, whose taste is renowned throughout the country. One such dish is Bhakri, which is loved by everyone. It can be prepared and eaten anytime for lunch or dinner. If you're bored with traditional rotis, you can try Bhakri as a change. It's crispy. If you're a Gujarati food enthusiast, trust us. It can be prepared and eaten at any time. Bhakri is made from wheat flour and other grains as well.

It's also very healthy. If you have unexpected guests at home and want to make something special for them, this is the perfect choice. Everyone will be bound to praise it. If you've never made it before, that's okay. Our recipe will be helpful in every way.

Ingredients

Wheat flour – 2 cups
Cumin seeds – 1/2 teaspoon
Carom seeds – 1/4 teaspoon
Desi ghee – 3 tablespoons
Salt – to taste

Recipe

- First, add the flour to a large mixing bowl. Then, add 3 teaspoons of desi ghee to the flour and mix well.
- If you prefer, you can also use oil instead of ghee. Adding ghee/oil to the flour significantly enhances the flavor of the bhakri.
- Next, add cumin seeds, carom seeds, and salt to taste to the flour and mix everything thoroughly.
- Now, add water to the flour little by little and knead it well. Make sure the dough is firm.
- If the dough is soft, the bhakri will not have a crispy texture. After kneading the dough, cover it with a damp cloth and set it aside for 15-20 minutes.
- After the allotted time, knead the dough once more and then make equal portions of dough balls. Now take one dough ball and roll it into a round shape like a roti.

- Keep in mind that bhakri is thicker than roti. After rolling the bhakri, press it lightly on all sides with the back of the rolling pin.
- Next, heat the pan, place the bhakri on it, and cook it on medium flame. Cook on a low flame, turning the bhakri frequently, until it becomes crispy.
- It will take 7-8 minutes for the bhakri to cook properly. Prepare the bhakri from all the dough balls in the same manner. Now, pour ghee on the bhakri and apply it all around it, and serve hot.

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