Jowar Bhakri is a flatbread made from sorghum flour, commonly made in Indian homes. It is quite filling and is traditionally served with some curry or dal (lentils). This bhakri (flatbread) can be made VEGAN, use oil instead of ghee.
JOWAR BHAKRI (SORGHUM FLOUR FLATBREAD)
Jowar flour, also known as Sorghum flour is rich in antioxidants and minerals such as iron, calcium, phosphorous and potassium. It is gluten-free and diabetic friendly. Due to its cooling properties, jowar (sorghum) flour is usually consumed during summers.
Jowar flour is used widely in many recipes and jowar bhakri is one of it. A simple, yet very healthy preparation of flatbread using jowar flour.
Making bhakri (flatbread) can sometimes be very tricky, making the right consistency dough is very important in making good bhakris. The dough should neither be too soft nor too tight.
The other important thing while making a good bhakri is the temperature at which the bhakris are cooked. Bhakris are cooked on medium heat for it to get cooked through since these are quite thick as compared to the rotis.
Drizzle some ghee (clarified butter) or some oil to moisten the bhakris while cooking. You can also use water in place of ghee, but I think ghee adds a nice flavor to the bhakris.
DIFFERENCE BETWEEN BHAKRI AND ROTI
Bhakri and roti, are both Indian flatbreads. They both are prepared using more or less similar ingredients. However, the main difference between bhakri and roti is that bhakri is slightly thick wheres roti is rolled out thin. Ghee (clarified butter) or oil is used while making bhakri, to keep it moist from inside, as it is quite thick. Wheres, it is optional to apply ghee to the roti. Some like it plain.
WHAT FLOUR IS USED TO MAKE BHAKRI
Bhakri or flatbread, is a staple in Indian homes. Bhakri is made using various flours such as jowar flour (sorghum flour), wheat flour, rice flour, ragi flour and even combinations of flours to make a multi-grain bhakri.
HOW TO MAKE JOWAR BHAKRI
Since Jowar bhakri (sorghum flour flatbread) is widely made throughout India, there are many variations to this recipe. Today I am sharing my recipe for making this healthy, gluten-free, jowar bhakri with minimum of ingredients.
To begin with you need jowar flour or sorghum flour. Add some flour in a mixing bowl, add some salt (optional) and some ghee (clarified butter) or oil (For Vegan). Mix well.
Now gradually, add some lukewarm water and knead the dough. Remember the dough should not be too soft or too tight. For 2 cups of flour, I ended up using around 1-¼ cup of lukewarm water. While kneading the dough, massage the dough with your palms, this helps make the bhakris (flatbread) soft.
Let the dough rest for 5-10 minutes. Divide the dough into equal portions, make small balls of the dough and keep it aside. Now sprinkle some flour on the rolling board, place a dough ball and using a rolling pin, gently roll it into circle, around 4-5 inches.
Gently lift the rolled dough, and place it onto the griddle. Cook the bhakri (flatbread) until both sides are lightly golden brown, apply some ghee or oil as needed. This will take around 3-4 minutes on each side. Enjoy these healthy and delicious Jowar bhakri (Sorghum flour flatbread) with your favorite food. I like to serve with some Methi Aur Mooli Ki Sabzi (Fenugreek radish curry). Enjoy!!
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RECIPE VIDEO - JOWAR BHAKRI
VARIATIONS TO JOWAR BHAKRI
Jowar Bhakri can be made plain or Masala Jowar bhakri, using combination of fresh herbs and veggies.
Masala Jowar Bhakri is made with Jowar flour, finely chopped onions, tomatoes, green chilies, fresh herbs and some Indian spices.
You can also add some green leafy vegetables such as spinach, fenugreek leaves, for a healthier bhakri.
TIPS FOR PERFECT JOWAR BHAKRI
Bhakri (flatbread) can be made from various flours such as jowar (sorghum) flour, ragi flour, makki (maize) flour, bajra (pearl millet) flour, wheat flour, rajigira (amaranth) flour or kuttu (buckwheat) flour.
A combination of flours may also be used for making bhakri (flatbread).
Vegetables such as onion, tomato, green chili, coriander, leafy greens may also be added to make a masala bhakri
The consistency of the bhakri dough is neither too soft nor to tight.
Bhakri (flatbread) should always be cooked on a medium heat for even cooking.
Applying some ghee or oil while cooking bhakri (flatbread) helps keep the bhakri moist and soft and it also adds flavor to the bhakri.
Jowar flour bhakri tends to dry out, wrap it in a damp paper towel and microwave it for 10 seconds. This will soften the bhakri.
HOW TO SERVE JOWAR BHAKRI
Enjoy this healthy and yummylicious Jowar Bhakri (Sorghum flour flatbread) with some dollup of ghee (clarified butter), some Methi Aur Mooli Ki Sabzi, and some jaggery. Bon Appetite!! Note: For vegan, skip the ghee.
Jowar Bhakri goes well with plain yogurt, some pickle and my kids even like it with some homemade strawberry jam. Sometimes I also serve this with some dal (lentils) and it tastes yum ? Note: For vegan, skip the yogurt.
HOW TO STORE JOWAR BHAKRI
Jowar Bhakri stays fresh for 3-5 days in the refrigerator. Wrap it in damp paper towel and microwave it for 10 seconds before serving.
Jowar Bhakri can be frozen for up to a month. Defrost the bhakri in the refrigerator overnight. Wrap it in damp paper towel and microwave it for 10 seconds before serving. You can also heat it on a griddle.
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Jowar Bhakri / Sorghum Flour Flatbread
Ingredients
- 2 cups jowar flour / sorghum flour
- 1-¼ cup lukewarm water, as needed
- ½ tablespoon Ghee, (For vegan, use oil or vegan butter)
- ¼ teaspoon salt
Other Ingredients:
- Ghee or oil, as needed, (For vegan, use oil or vegan butter)
Instructions
Instructions for Stove Top:
- In a mixing bowl, add flour, Ghee and salt. Mix well(For vegan, use oil or vegan butter)
- Gradually add water and foam into a semi-soft dough. Keep it aside for 5 minutes.
- Divide the dough into 4 equal parts, shape into balls and keep it aside.
- Heat the griddle/tawa.
- Dust some flour on the rolling surface. Place a dough ball and gently roll into circle, around 4-5 inches. With the help of your fingers, smooth out the cracked edges.
- Carefully lift the rolled dough and place it onto the griddle.
- Cook on medium heat, drizzle some Ghee as needed and cook on both the sides until golden brown in color.(For vegan, use oil or vegan butter)
- Repeat the process for the remaining dough.
- Enjoy this Jowar Bhakri with some Methi Aur Mooli Ki Sabzi or with some plain yogurt, some chili pickle or even with your favorite strawberry jam ?
Notes
- TIPS FOR PERFECT JOWAR BHAKRI- please refer to the post earlier.
- VARIATIONS TO JOWAR BHAKRI- please refer to the post earlier.
- Jowar Bhakri does tend to dry out. Wrap a damp paper towel and microwave for around 10 secs. This helps soften the bhakri.
- Ghee is traditionally used while making this flatbread, but you can use oil of your choice.
- For vegan, use oil or vegan butter.
Disclaimer
Nutrition values are my best estimates. If you rely on them for your diet, use your preferred nutrition calculator.
Tracy says
First time trying sorghum and I was like hah is it going to work without egg or a binding agent? Doubt it! well I wasn't careful with rolling it.. I actually just did small ones since I 1/4th this recipe. I added my fav spices since I didn't have any fancy main dish to have it with I just tried it with some cheese and wow it's so delish I was impressed, next time I'm going to be more gentle with the rolling and placing because sure it did break up when cooking it, but I could tell it was my fault as the way I "flattened it" and placed it.. is it weird to say it reminds me of a bean burger?
Jyoti Behrani says
Hi Tracy,
As this is gluten-free bread, it tends to break easily. You have to be very careful while rolling and cooking the bread. I am sure next time it will come out perfect 🙂 I am glad you liked my recipe. Thanks for sharing your feedback!
Victoria A Shepard says
I made this with oat flour, let each side cook for 6.5 or more minutes. They turned out good!! I found that I need very little oil in the frying pan. I will add more salt next time. I might make this with potato flour next time. Thank you for the applesauce topping recommendations as I am a fan of potato latkes.
Jyoti Behrani says
I am so glad you liked my recipe. Thanks for sharing your feedback!