Bhakhri is a biscuit like Indian bread which is a crispy slightly salty 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.
- 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 bhakhari 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.
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?