Bhakri

Maharashtrian Bread

VegetarianOrigin MaharashtraPrep 30 minutesCook 15 minutesMakes 10–12

An unleavened Indian flatbread with a crisp exterior, tender interior, and a gentle roasted char.

Ingredients

500 g

flour

~0.3 gpinch

salt

Sift 500 g None (rice flour) and 0.3 g salt into a wide bowl, then mix in 500 ml warm water until a smooth dough forms.
Turn the dough out onto a lightly floured counter and knead for 2 minutes, then divide into 10 to 12 equal portions and roll them into balls.
Dust a work surface with extra flour, flatten each ball gently with your palms into a round disc, then rotate and press between your hands to thin out into a flatbread.
Heat a tawa or heavy-based frying pan over high heat, then adjust the flame down to medium.
Flick a little water over the surface of a flattened dough disc, stretch it slightly, and place it into the hot pan.
Cook for 15 seconds, flip over, and cook the second side for another 15 seconds.
Move the bread directly onto an open gas flame, or continue cooking in the dry pan, until small charred black specks appear on both sides; repeat the process for all remaining portions.

Rice flour

Cornflour
Use about 60–70% of the weight for thickening; for coatings use the same weight but the crust is denser.
Plain flour
Use the same weight for coatings; contains gluten, browns faster and is less crisp.
Fine semolina
Use the same weight for crisp coatings; coarser texture and needs a short rest.

Same: Chapaati is also an unleavened, salt-seasoned Indian flatbread cooked directly on a dry griddle.
Different: Chapaati is rolled thin and cooked until it puffs into a soft, pliable bread rather than developing the crisp, firm crust of this dish.

Same: Phulka is also an unleavened Indian flatbread dry-roasted on heat until lightly toasted.
Different: Phulka includes vegetable oil and is puffed directly over an open flame into a thin, airy balloon, whereas this dish uses salt and is pressed into a thicker bread with a crisp crust.

Same: Lachha Paratha and this dish are both unleavened Indian flatbreads made from flour and salt and cooked on a hot surface to get a crisp exterior.
Different: Lachha Paratha uses whole wheat flour and ghee in a pleated, coiled dough and is cooked with more ghee, while this dish uses rice flour with no fat listed and a simple dough.

Same: Warqi Paratha and this dish are both unleavened flatbreads made from flour and salt with no souring agent.
Different: Warqi Paratha uses plain wheat flour plus ghee and extra plain flour, and it is rolled in a spiral to make layers, while this dish uses rice flour and salt only and is cooked as a single crisp bread.