Bhakri Pizza Two Ways (Classic Jasuben-Style & Tandoori)
Two small pizzas from one jowar-wheat bhakri dough: classic veg-and-cheese with pizza sauce on the tawa, plus tandoori bhakri pizza with yogurt masala, paneer, and vegetables. Par-cook the base first so the crust stays crisp.
Equipment
- Cast iron tawa or non-stick skillet with lid
- Mixing bowls
- Rolling pin and board
- Flat spatula
- Optional small steel bowl and tongs (only if doing charcoal smoke for tandoori sauce)
Ingredients
Jowar-wheat bhakri base (makes 2 bases)
- 1 cup jowar flour sorghum flour
- ¼ cup whole wheat flour atta; plus extra for dusting
- ½ tsp salt
- About ¾ cup hot water, plus more as needed
- 1 tsp oil plus more for cooking the bhakri
Classic veg-and-cheese (for 2 pizzas)
- 3 tbsp butter softened or melted, divided between two pizzas
- 6 tbsp pizza sauce or marinara
- ½ tsp dried oregano optional
- ½ tsp red chili flakes optional
- ⅔ cup thinly sliced capsicum bell pepper
- ⅔ cup thinly sliced red onion
- ½ cup sweet corn kernels fresh or thawed frozen
- 4 tbsp finely chopped tomato deseeded if very watery
- Heaping ⅔ cup grated mozzarella
- 4 tbsp grated processed cheese optional
- ½ cup small paneer cubes tossed with salt and Kashmiri chili optional
- 2 tbsp mayonnaise mixed with 1 tbsp Schezwan chutney optional, for drizzling after cooking
- Fresh coriander, for finishing
Tandoori yogurt spread (enough for 2 pizzas)
- 6 tbsp thick hung curd or Greek yogurt strained if needed
- 1 tbsp neutral oil
- 1 tsp Kashmiri red chili powder
- ½ tsp coriander powder
- ¼ tsp cumin powder
- ¼ tsp garam masala
- ¼ tsp amchur dry mango powder
- Pinch kala namak (black salt), optional
- ½ tsp crushed kasuri methi dry fenugreek leaves
- 1 tbsp ginger-garlic paste
- 1 tbsp mayonnaise optional
- Salt, to taste
- ¼ tsp ghee optional, only if doing dhungar smoke on the sauce
Tandoori paneer-veg topping (toss just before assembling)
- 1 cup paneer small cubes
- ⅓ cup capsicum diced small
- ⅓ cup red onion diced small
- ¼ cup tomato deseeded and diced small
- ½ tsp chaat masala
- ¼ tsp Kashmiri red chili powder optional
- 1 tsp lemon juice
- 2 tbsp chopped fresh coriander
Tandoori assembly (for 2 pizzas)
- 2 to 3 tbsp plain tomato ketchup or mild pizza sauce
- Heaping ⅔ cup grated mozzarella, divided
- 4 tbsp grated processed cheese optional, divided
- 3 tbsp butter divided, for the tawa
Instructions
Bhakri dough
- In a bowl, mix jowar flour, whole wheat flour, and salt. Add hot water in splashes, stir until shaggy, then knead 2 to 3 minutes until firm but workable. Knead in 1 tsp oil. If crumbly, add water 1 tsp at a time; if sticky, dust with a little jowar flour.
- Cover and rest 15 to 20 minutes.
Par-cook the bhakri (shared base for both recipes)
- Divide dough into two balls. On a floured board, roll or pat each into a thick round about 6 to 7 inches wide, even thickness, slightly thicker in the center if your tawa runs hot.
- Heat tawa on medium-high. Cook each side until lightly spotted and matte-dry, about 1 to 2 minutes per side. You want par-cooked bases, not hard crackers. Stack and cover if holding.
Classic bhakri pizza (repeat for each base)
- Set bhakri on tawa over low to medium-low heat. Brush with half the butter for that pizza.
- Spread pizza sauce to the edge with a small rim. Add oregano and chili flakes if using. Layer capsicum, onion, corn, tomato, and optional paneer.
- Top with mozzarella and processed cheese if using. Dot remaining butter on top.
- Cover and cook until cheese melts and the underside sounds crisp when tapped, about 4 to 7 minutes. Optional broiler 60 to 90 seconds for cheese color.
- Drizzle mayo-Schezwan if using. Finish with coriander.
Tandoori yogurt spread
- Stir oil and Kashmiri red chili powder until the oil turns vivid red. Whisk in coriander, cumin, garam masala, amchur, kala namak if using, kasuri methi, ginger-garlic paste, mayonnaise if using, and salt. Fold in hung curd until smooth. Taste and adjust salt.
- Optional dhungar only if experienced and safe at home: red-hot charcoal in a tiny bowl set in the curd, ¼ tsp ghee on coal, cover the bowl tightly 90 seconds, discard coal, stir a spoonful of the smoked edge into the rest.
Tandoori topping
- Combine paneer, capsicum, onion, tomato, chaat masala, optional Kashmiri powder, lemon juice, and coriander. Toss gently right before the tawa so tomatoes do not weep.
Tandoori bhakri pizza (repeat for each base)
- Warm par-cooked bhakri on low to medium-low with a little butter.
- Spread a thin layer of ketchup or mild pizza sauce, about 1½ tbsp per pizza.
- Spread 1½ to 2 tbsp tandoori yogurt mix, leaving a small rim.
- Add half the tossed topping per pizza, then mozzarella and processed cheese if using. Dot butter on top.
- Cover and cook until cheese melts and the base crisps underneath, keeping heat gentle so the bottom does not scorch before the cheese flows.
Notes
Make one classic and one tandoori pizza from the same dough batch, or double either track by scaling toppings.
For plain bhakri without pizza toppings, follow the Gujarati bhakri and jowar bhakri links in the post introduction above the recipe card.
Gluten-free attempt: skip wheat in the base and use a tested bind; roll thicker and handle gently.
Jain tandoori: skip onion and ginger-garlic in the spread; use hing bloomed in oil if allowed; Jain-safe tomato base and topping of capsicum, corn, and paneer.
Store par-cooked bhakri up to 1 day refrigerated between parchment; rewarm on a dry tawa before topping.
Tried this recipe?Let us know how it was!