Wheat Bhakri / Kathiyawadi Bisctuit Bhakri / Wheat is a unleavened thick and crisp flatbread popular in Kathiyawad region of Gujarat. It is made with coarse wheat flour and is rolled thicker than the regular roti. Coarse wheat flour gives grainy texture to the bhakri. The bhakri can be served with tea for breakfast or can be enjoyed with any rasawala shaak (vegetable or pulses curry) or chutney. You can also use the bhakri as a base to make pizza on the pan with the topping of your. Variation in the bhakri can be made by adding different seeds and spices to make masala bhakri or cumin bhakri or ajwain bhakri.
Bhakri is a popular unleavened flatbread from the regions of Gujarat, Maharashtra and Rajasthan. Bhakri is made using different flours – jowar (sorghum), Nachni / ragi (red finger millet) , bajri (finger millet), makai (maize) , rice or wheat flour. I am sharing with you all the recipe of bhakri that is popular in Kathiyawad region of Gujarat.
My father (Lavji Ramolia) is from Aliyabada, a small village in Jamnagar district in kathiyawad, Gujarat. So I had grown up eating kathiyawadi food and the wheat bhakri or kathiyawadi biscuit bhakri is one of my favorite.
To make kathiyawadi bhakri, you need coarse wheat flour or the flour that is used to make churma laddoo. The coarse wheat flour is rich in fibre and is a healthy option to include in the diet.
Following points needed to make the kathiyawadi biscuit bhakri:
The flour should be coarse. (However if you are staying out of India and do not get coarse wheat flour then use the regular wheat flour and add semolina to it to make coarse)
Add a generous amount of oil (Mohin) while kneading the dough. We call it “muthi padtu tel nakhwu” that means after mixing oil in the flour and when you hold and remove the flour from your fist the dough will get the shape of the fist.
Be careful and gradually add a very little amount of water to the flour and knead into a firm dough. If the dough becomes soft , then the bhakri will not become crisp and flaky like biscuit.
The bhakri should be rolled thick around 4mm thickness and should be roasted on a low to medium heat for 7-8 minutes till golden and crisp on both the sides by flipping and pressing with a spatula or a kitchen towel constantly. (Be patient to roast the bhakri. )
The biscuit bhakri can be served with any rasawala shaak like sev tamatar nu shaak, Gatte Ki Subji, Dudhi Chana Nu Shaak, any pulses curry or potato tomato curry. The bhakri can be enjoyed with a cup of tea for a healthy breakfast or can be enjoyed with dry garlic chutney or ghee and jaggery.
The leftover bhakri can be used to make laddoo or churma. My son loves to eat bhakri pizza with the topping of his choice.
Friends do try this crispy biscuit bhakri and do share your experiences with me.
Khao dilse, khilao dilse aur banao dilse…
Wheat Bhakri / Kathiyawadi Biscuit Bhakri / Wheat Crisp Flatbread
- mixing bowl
- rolling board
- rolling pin
- 2 cup wheat flour I have used the store brought bhakri flour. It is coarse wheat flour
- 2 tbsp oil
- 1/2 tsp salt
- water around 1/2 cup or as needed to knead into a tight dough
- 10 tsp ghee clarified butter, to apply on the bhakri
- Take the bhakri flour or coarse wheat flour in a mixing bowl. Add salt and oil. Mix well . Now gradually add water and knead into a tight dough. (Remember you will need less water to knead into a tight dough. Do not knead a soft dough).
- Knead and smooth the dough. Cover and keep aside for 10 minutes.
- Divide the dough into equal portions. I have divided into 12 portions. Take one portion and roll into ball between your palms and then flatten it.
- Roll into around 15 cm diameter circle with 4 mm thickness.
- Put the rolled bhakri on the heated flat pan or tava. Let the bubbles appear and let it cook on one side.
- Flip the bhakri and cook on another side. Keep the heat medium.
- Flip again and press with a help of flat spatula or a kitchen towel and cook on both sides flipping in between till crisp and golden. The heat should be low to medium. (If you cook on high heat the bhakri will get brown spots quickly and it would not be cooked from inside). Remove the bhakri and apply ghee on it.
- Similarly make the remaining bhakri. Serve hot for breakfast or lunch or dinner along with the curry of your choice.
- I have served the wheat bhakri with chawli masala, dry garlic chutney and date and nut roll for a simple and yet filling lunch.
- You can use this bhakri as a base to make bhakri pizza with the topping of your choice.