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?

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