Gujarati Bhakri (Wheat Multigrain Bhakhri)
Hand-pressed Gujarati wheat and multigrain bhakri with hot-water dough, patting tips, and tawa-pressing so the center cooks through. Everyday dinner bread.
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
Multigrain mix: e.g. 2 tbsp jowar flour + 2 tbsp bajra flour plus whole wheat to fill 1/4 cup, or use packaged multigrain atta.
Fine atta only: add 1 to 2 tbsp wheat bran or a spoon of sooji for coarser bite.
Vegan: use neutral oil in the dough and skip ghee for brushing.
Plain wheat bhakri: use 2 cups whole wheat flour total and omit multigrain.
Make-ahead dough: refrigerate up to 8 hours; rest at room temperature 20 minutes, knead briefly, then shape.
Storage: room temperature up to 1 day or refrigerate up to 2 days in an airtight container. Reheat on a hot tawa 20 to 40 seconds per side with a few drops of water or oil.
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