Bhakhri or A biscuit like Indian bread


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.


  • 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.


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.


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.


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.


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.


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

  • 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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