Whenever Radha Bai (our help at home) made it, it seemed as easy as making a roti or phulka! Oh no, but its not half as simple as making them.
I always thought my mom or grammy were exaggerating it when they said that making a bhakri is an art. According to them, you need a good quality of flour, perfect temperature of water to knead the dough, perfect timing to knead it, perfect temperature of the pan, perfect time to flip it over and perfect time to put it on the flame directly!
Seems, like quite a perfect task. This is the first time I tried it, and it turned out pretty ok. The only problem was that I ended up using a little old flour which made the bhakris a bit dry.
But otherwise, if you follow the recipe ''perfectly'' it should turn out just great!
15 - 20 Minutes
Makes about 10 big bhakris
Bajra/ Jawar Flour
Make the dough just before making the bhakris.
Mix it enough to form a ball, and do not over knead it.
Take the required amount of dough, form a ball.
Sprinkle some flour in the plate or on the kitchen platform.
Put the dough ball in the centre and using as much flour as needed, pat it into a round disk, moving it clock / anti - clockwise.
Once it is shaped to the desired size, gently place it on the pan.
Till its baking on one side, pour about 3 - 4 table spoons of water on the raw side (the side which is facing you) and spread it evenly on the bhakri.
Allow this water to evaporate. In the meanwhile the other side of the bhakri would be getting baked, and getting a golden - brown colour.
Flip the bhakri on the other side now, and allow it to cook till it gets a golden - brown colour.
Then, place the bhakri on a medium flame, turning it constantly to allow it to puff. (same as Phulkas)
P.S. Goes best with any curries!
This was the first time I attempted to make them, and here are a few mistakes I made ;
1. I probably used stale flour.
We don't get Jawar flour in Kuwait easily. So, as soon as I came across it, I dint think twice before picking it up.
But nfortunately, if Jawar or even Bajra flour is stale, it makes the bhakris very dry and crumbly.
It even gives a bitter after taste.
So make sure you buy it from a reliable supplier, and check the manufacturing date on it.
2. Kneaded the dough and kept it aside for an hour.
Bhakri dough should never be kneaded and set aside, as it soaks a lot of water, becoming dry and crumbly. It has to be kneaded just before you make it into a bhakri and put it on the pan immediately.
As my bhakris dint turn out the best, or as I wanted them to, heres a video to help you get a clearer idea.