Masala Bhakri (Traditional Spiced Wheat Bhakri)
Traditional masala bhakri made with wheat flour and coarse wheat flour, cooked until crisp at the edges and soft in the center.
Equipment
- Mixing bowl
- Rolling Pin
- Tawa or flat griddle
Ingredients
For the dough
- 1 cup wheat flour
- 1 cup coarse wheat flour
- 1 teaspoon ajwain
- 1 tablespoon sesame seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon red chili powder
- 1 teaspoon coriander powder
- 1 teaspoon salt
- 2 tablespoons finely chopped cilantro
- 2 tablespoons oil
- 3/4 cup warm water plus extra as needed
For cooking
- 1 to 2 tablespoons ghee or oil
Instructions
Mix and hydrate
- In a wide bowl, combine wheat flour, coarse wheat flour, ajwain, sesame seeds, turmeric, red chili powder, coriander powder, salt, and cilantro.
- Add oil and rub into the flour until the mixture feels sandy.
- Add warm water gradually and knead into a firm but soft dough.
- Cover and rest for 8 to 10 minutes.
Shape bhakri
- Divide dough into medium portions.
- Flatten each portion and roll gently between parchment sheets, or pat by hand into medium-thick discs.
- If edges crack, sprinkle a little warm water and knead briefly before shaping again.
Cook on tawa
- Heat a tawa on medium-low heat.
- Cook each bhakri until light golden spots appear, then flip.
- Press lightly with a cloth or spatula for even cooking.
- Brush lightly with ghee or oil and cook until both sides are golden and the center is cooked through.
Notes
Keep the flame medium-low for even cooking and a soft center.
Add water in small splashes; over-hydrating can make shaping difficult.
For a milder version, reduce red chili powder.
Store leftovers in an airtight container in the refrigerator for up to 2 days and reheat on a warm tawa.
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