Bhakhri or A biscuit like Indian bread

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Bhakhri or A biscuit like Indian bread is a crispy slightly salty almost biscuit like Indian bread which can be eaten with any curry. It’s a traditional Gujarati bread. Most Gujarati’s make chappatis (or rotlis) for lunch but will make a different Indian bread with their evening meal. Bhakhri is one of the dishes they would make with a light curry and often serve it with khichedi too. It’s salty and crispy and tastes good hot or cold.

INGREDIENTS

  • 2 Cups of wheat flour (chappati flour)
  • 200 grams of salted butter.
  • a pinch of turmeric.
  • 1 cup of warm milk
  • 1 teaspoon of Ajwain (caroway seeds) or whole cumin can also be added as an option. I didn’t in my recipe.

METHOD

1. Sieve the flour in a mixing bowl.

2. Warm the butter slightly (10-15 seconds in the microwave) and add it to the flour. As the butter is salty, there is no need to add salt to the flour.

3. Warm the milk – 1 minute in the microwave.

4. Using the warm milk, knead the dough to form a very firm dough. You can use warm water to finish kneading the flour if you run out of milk. Once the dough is ready – keep it covered for 20-30 minutes.

5. Divide into 8-10 small balls similar to the size of a golf ball.

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6.   Roll out each portion into a 100 mm. (4″) diameter round.    The bhakhris are made fairly small and left a bit thick. Using a butter knife, make small cuts in the bhakhri as shown below.  These cuts stop the bhakhri rising.

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7.    Roast each round on both sides on a griddle (tava)  till golden brown.  You have to cook the bhakhri on a low heat and apply pressure to it  using a kitchen napkin to enable the bhakhri to cook properly.

8.   Butter the bhakhri and serve it hot with toor dall khichedi or  mung dall khichedi and any curry.

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9.   Bhakhri’s taste very good when they are hot but they taste just as nice when they are cold because they are crispy and taste almost like a salty crackers.

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Have do you eat your Bhakhris?

  • That’s great, sounds and looks lovely !!!

    Please do send it to “Flavors of Gujarat” event, you can find details in events’ list on left side of my blog.

  • looks lovely mina…we call this malai parantha and add ghee/milk to wheat flour…awesome n filling parathas….love tht last pic…yummmmmm

  • Jay

    wow Mina,

    completely a new n interesting recipe…let me giv a try immediately…loved your neat presentation dear.

  • looks lovely

  • Very new to me but iam sure the taste will be nice…Thanks for sharing…

  • I was looking 4 a good recipe for bhakhari , for a while now..this looks like a good one..will definitely try it n let u know.

  • wow… looks so perfect and mouthwatering one… really tempting dear….

  • lovely bhakris look very tempting and crispy.

  • HI
    JUST WENT THROGH YOUR WHOLE BLOG.VERY NICE AND UNIQUE RECIPES.LOVE TO FOLLOW YOU.

  • Looks delicious! I bet they go awesome with curries!

  • Bhakri looks wonderful crispy and tasty.
    Thanks for sending it to Flavours of gujarat.

  • This bread sounds really good especially since it is crispy.

  • First time here….never tried bhakhri….the recipe sounds very easy…bookmarked it….will be toch with you….

  • I thought bhakhri is made with millets flour and never knew it uses this much butter . I’d love it with any north indian daal for sure .
    Is there any millet bhakhri that you know??

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