Jowar bhakri
Thick, rustic rotis of jowar flour kneaded with hot water and patted out by hand: the everyday bread of Maharashtra and North Karnataka (jolada rotti), eaten with pithla, zunka, usal, thecha and a dab of butter or ghee. Gujarat and Rajasthan make the same bread with bajra flour in winter (bajra rotla), and the Konkan makes rice bhakri. Jowar has no gluten, so the dough is kneaded a little at a time and patted, not rolled. They are Jain as they are.
- 40 minTime
- 38 minHands-on
- 4Portions
- 10 gprotein per portion
- 350kcal per portion
Ingredients for 4 portions
- 400 gJowar flour
- to tasteSalt
- ≈ 280 mlWater, hot
Method
- Mix the jowar flour with a pinch of salt. Pour in most of the hot water and stir with a spoon. When cool enough to handle, knead a quarter at a time with the heel of your hand into a smooth dough, adding the rest of the water as needed.
- Make the bhakris one at a time: knead an orange-sized ball of dough again, then pat it out with your palm on a board dusted with jowar flour into a round about 18 cm across. Lay it floured side up on a hot tawa, brush the top with water and cook until the water dries, about a minute. Flip and cook the other side, then puff it over the flame or press it with a folded cloth. Make 8 and wrap them in a cloth.
