Wheat Bhakri / Kathiyawadi Biscuit Bhakri / Wheat Crisp Flatbread

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 choice.

Course accompaniments, Breakfast, dinner, flatbread, lunch, roti or bread, roz ka khana

Cuisine Gujarati, Indian, Kathiawadi

Keyword afternoonsnack, afterschoolsnack, bhakri, breakfast, coarsewholehweatflour, dinner, flatbread, ghee, gujarati, gujaratifood, jado lot, kathiyawadi, lightlunch, wholewheatflour

Prep Time 10

Cook Time 20

Servings bhakri

Calories 133kcal

Equipment

mixing bowl
spoon
rolling board
rolling pin

Ingredients

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

Instructions

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.

Nutrition