When I want a thick, rustic flatbread that can stand up to a saucy shaak and a bowl of dal, I reach for Gujarati-style bhakri instead of a thin wheat roti. It is the kind of dinner that feels grounding without fussy shaping, especially on nights when I want everyone to eat together while the last breads are still puffing on the tawa.
This Gujarati bhakri is the bhakri recipe I make with coarse wheat and a simple multigrain blend. You will also see the same bread spelled bhakhri in Roman type, and people often search gujrati bhakhri when they mean this wheat-forward style rather than a millet rotla. If you need a gluten free sorghum version instead, our jowar bhakri post walks through that dough step by step.
Let us make it together.
What is Gujarati Bhakri (and How It Differs from Jowar Bhakri)
Bhakri in many Gujarati and Maharashtrian homes refers to a hand-pressed, slightly thick unleavened bread. The wheat and multigrain kind is usually made with gluten-building flours, so the dough stretches differently from jowar. That gluten is what helps the disc hold together when you pat it and when you press it on the tawa.
Jowar bhakri is naturally gluten free and behaves like a delicate millet dough. This bhakri uses whole wheat and optional millet flours for flavor, not as the only structure, so the techniques are similar but the hydration and pressing rhythm are more forgiving once the dough is properly stiff.
Nutrition Highlights
- Whole wheat adds fiber and steady energy for vegetarian plates
- A small portion of millet flour in the mix can diversify grains without changing the method much
- Naturally egg free; easy to keep vegan with oil instead of ghee
- Pairs with protein-rich dals and vegetables for a balanced meal
This is not a gluten free recipe as written. For a gluten free bhakri path, keep the jowar post bookmarked and use uncontaminated millet flours there instead.
Why You Will Love This Bhakri Recipe
- Uses hot water and a stiff dough for the classic chewy-tender bite
- Explains hand-pressing and why pressing on the tawa matters
- Includes a simple multigrain mix you can adjust from your pantry
- Troubleshooting for dense centers, cracks, and sticking
- Pairs with everyday Gujarati and Indian mains you already cook
Ingredients You Need
- 1 3/4 cups (about 220 g) coarse whole wheat flour (atta), preferably slightly coarse or stone-ground style
- 1/4 cup (about 30 g) multigrain flour mix (see notes), or more whole wheat if you prefer plain wheat bhakri
- About 1 cup hot water, plus extra as needed
- 1/2 teaspoon salt
- 1/2 teaspoon ajwain (carom seeds), lightly crushed (optional)
- 1 tablespoon oil or ghee, plus more for roasting and serving
- Extra dry flour for dusting (wheat or mixed with rice flour if sticking is an issue)
Flour Notes and Swaps
- For multigrain bhakri, try 2 tablespoons each jowar flour and bajra flour in the 1/4 cup multigrain portion, topped with whole wheat to measure 1/4 cup total, or use a packaged multigrain atta you trust.
- If you only have fine atta, stir in 1 to 2 tablespoons wheat bran or a spoon of sooji for a slightly coarser bite.
- For vegan bhakri, use neutral oil for the dough and skip ghee for brushing.
How to Make Gujarati Bhakri (Step-by-Step)
1) Make the Dough
In a wide bowl, mix whole wheat flour, multigrain flour if using, salt, and ajwain. Add oil and rub lightly into the flour with your fingers.
Add hot water in a thin stream, mixing with a spoon first until shaggy, then kneading with your palm for 4 to 5 minutes. You want a firm, smooth, barely sticky dough. It should feel warm and pliable, not wet.
If the dough feels sticky, sprinkle a tablespoon of dry flour and knead again. If it cracks when you squeeze it, add hot water one teaspoon at a time.
Cover and rest 15 to 20 minutes. Gluten relaxes in this window and the bhakhri will pat out more evenly.
2) Divide and Pre-Shape
Knead once more for a minute. Divide into 8 to 10 smooth balls, depending on how large you like your bhakri. Keep them covered with a damp cloth so the surface does not dry.
3) Pat the Bhakri
Heat a tawa on medium while you shape the first disc.
Lightly dust your board. Flatten one ball and use your fingers to press outward, rotating as you go, until you have a round about 5 to 6 inches wide and roughly even thickness. The center can be a hair thinner than the edge if you like a slight dome when it puffs.
Beginner tip: press between two pieces of parchment or inside a cut zip-top bag if sticking frustrates you. Peel the top layer off gently before transferring to the pan.
4) Roast and Press on the Tawa
Place the disc on the hot tawa. Cook until you see pale spots and the surface looks matte, about 45 to 60 seconds depending on heat, then flip.
Cook the second side longer, 1 to 2 minutes, until you see light brown freckles. Flip again. Now use a folded kitchen cloth or a flat spatula to press gently around the edges and center so the bhakri cooks through. That pressing is what helps drive out steam and avoids a doughy middle.
Why press bhakri on the tawa? A thick disc needs help transferring heat to the center. Gentle pressing keeps the bread cooking evenly so the inside is not raw while the outside chars.
Optional: finish 5 to 10 seconds per side directly on a medium gas flame for a little smoky char, if you are comfortable.
Brush with ghee or oil if you like, stack in a cloth-lined container, and repeat.
My Tested Texture Cue
In my kitchen, the sweet spot is a fully preheated tawa and dough that feels slightly stiff when cool but softens after the rest. If the first bhakri looks pale in the middle after pressing, I lower the flame slightly and press a few seconds longer on the next one.
Tips and Troubleshooting
Bhakri cracks while patting
Cause: Dough is too dry or resting time was too short. Fix: Dot with a few drops of warm water, knead, rest 5 minutes covered, try again.
Center feels raw or dense
Cause: Flame too high on the outside only, or not enough pressing. Fix: Use medium heat, cook the second side thoroughly before the final flip, and press firmly but evenly with a cloth.
Sticks to the board or tears when lifting
Cause: Too little dusting or disc rolled too thin. Fix: Use parchment or plastic, a lighter dust of flour, and a slightly thicker disc.
Too chewy or hard after cooling
Cause: Overworking dough or overcooking each side. Fix: Knead only until smooth, stack in a covered container right away, and brush lightly with ghee or oil.
What to Serve with Gujarati Bhakri
We love this bhakri with:
- Mag ni chutti dal for a classic Gujarati dinner plate
- Palak dal when I want greens in the bowl
- Dry or semi-dry shaak, sev tameta, or undhiyu on weekends
- Cucumber raita or garlic chutney on the side
- Ghee and jaggery for a small sweet finish
If you want a thinner, lunchbox-friendly flatbread, methi thepla is another favorite in our rotation.
Storage and Reheating
Fresh bhakri is best the day you make it. Store leftovers in an airtight container at room temperature for up to 1 day, or in the refrigerator for up to 2 days.
Reheat on a hot tawa for 20 to 40 seconds per side. Sprinkle a few drops of water or brush lightly with oil to bring back softness.
Gujarati Bhakri (Wheat Multigrain Bhakhri)
Equipment
- Cast iron tawa or flat griddle
- Clean cotton kitchen cloth (for pressing while roasting)
Ingredients
For the dough
- 1 3/4 cups coarse whole wheat flour about 220 g; atta; stone-ground style if possible
- 1/4 cup multigrain flour mix about 30 g; see notes; or substitute more whole wheat
- About 1 cup hot water, plus extra as needed
- 1/2 tsp fine salt
- 1/2 tsp ajwain carom seeds; optional; lightly crushed
- 1 tbsp oil or ghee plus more for roasting and serving
- Extra dry flour for dusting (wheat or wheat mixed with rice flour if sticking)
To serve
- Ghee or oil for brushing (optional)
Instructions
Make and rest the dough
- In a wide bowl, mix whole wheat flour, multigrain flour if using, salt, and ajwain. Rub in oil with your fingers.
- Add hot water in a thin stream, stirring with a spoon until shaggy, then knead with your palm 4 to 5 minutes until the dough is firm, smooth, and barely sticky. If sticky, sprinkle 1 tbsp dry flour and knead. If it cracks when squeezed, add hot water 1 tsp at a time.
- Cover and rest 15 to 20 minutes.
Shape
- Knead once more for 1 minute. Divide into 8 to 10 smooth balls; keep covered with a damp cloth.
- On a lightly dusted board, pat each ball with your fingers into a 5 to 6 inch round, rotating for even thickness (center may be slightly thinner than the edge). Or press between parchment or a cut zip-top bag; peel gently before cooking.
Roast and press
- Heat a tawa on medium. Cook until pale spots appear and the top looks matte, about 45 to 60 seconds, then flip.
- Cook the second side 1 to 2 minutes until light brown freckles appear. Flip again and press gently with a folded cloth or spatula on edges and center so the bread cooks through.
- Optional: finish 5 to 10 seconds per side on a medium gas flame for smoky char.
- Brush with ghee or oil if you like. Stack in a cloth-lined container and keep covered. Repeat with remaining dough.
Notes
FAQs
Q1. Is this bhakri gluten free? No. This bhakri recipe relies on wheat flour. For gluten free bhakri, use the jowar bhakri recipe instead.
Q2. Can I skip multigrain flour? Yes. Use 2 cups whole wheat flour total and keep the rest of the method the same.
Q3. Can I roll bhakri with a pin instead of patting? You can, with a light touch and extra dusting. Patting gives a more traditional texture and thickness.
Q4. Why do you use hot water? Hot water helps hydrate coarse flour quickly and yields a softer, more pliable bhakhri than cold water alone.
Q5. Can I make the dough ahead? You can refrigerate the dough for up to 8 hours. Bring it to room temperature for 20 minutes, knead briefly, then shape.
Q6. How many bhakri does this make? About 8 to 10, depending on ball size.
Gujarati bhakri is humble food that rewards a hot tawa and a little patience with pressing. Once the rhythm clicks, it becomes a regular part of weeknight dinners alongside dal and shaak.
If you try this bhakri recipe, leave a comment and tell me what you served it with. Do you like yours with a thin crisp edge or a softer, thicker middle?
Made this? Share a photo and tag @petitepaprika on Instagram – I love seeing your kitchen creations!
