Crisped Bhakri Flatbread with Jowar and Bajra Flours
Traditional Gujarati flatbread made from a mix of sorghum and pearl millet flours, rolled thin and cooked on a hot griddle until crisp and golden, offering a rustic, nutty flavor. This indian-inspired vegetarian (gluten free) ready in about 35 minutes pairs jowar flour (sorghum flour), bajra flour (pearl millet flour), salt for a weeknight-friendly dinner that comes together with one pan and minimal cleanup. Each serving lands at about 150 calories and feeds 6, so it slots cleanly into a weekly meal plan and pairs well with a quick salad or grain on the side. Tap "Plan a meal with the AI" below to drop this recipe into your week and send the ingredients straight to Instacart. Nutrition values are approximate, calculated from USDA FoodData Central (fdc.nal.usda.gov) — verify against ingredient labels for any health-driven dietary plan.
Ingredients
- 1 cup jowar flour (sorghum flour)
- 1 cup bajra flour (pearl millet flour)
- 3/4 tsp salt
- about 3/4 cup warm water
- 2 tbsp for cooking ghee or oil
Instructions
- Step 1: In a large mixing bowl, combine 1 cup jowar flour, 1 cup bajra flour, and 3/4 tsp salt.
- Step 2: Gradually add about 3/4 cup warm water, mixing with your hand to form a soft, pliable dough; knead for 5 minutes until smooth, adding a little more water if needed.
- Step 3: Divide the dough into 6 equal portions and roll each into a smooth ball.
- Step 4: Lightly dust a rolling surface with dry jowar flour and roll each ball into a thin circle about 7-8 inches in diameter.
- Step 5: Heat a tawa or flat griddle over medium-high heat until hot.
- Step 6: Place one rolled flatbread on the griddle and cook for 45 seconds until small bubbles appear; flip and cook the other side for 45 seconds.
- Step 7: Press gently with a spatula and flip again, cooking each side for additional 30 seconds until golden brown spots appear and the edges lift slightly.
- Step 8: Brush 1/2 tbsp ghee or oil on both sides and cook for a final 15 seconds each side to crisp the bhakri.
- Step 9: Repeat with remaining dough balls, serving hot with garlic chutney or vegetable curry.
Equipment for this recipe
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Frequently asked questions
How long does Crisped Bhakri Flatbread with Jowar and Bajra Flours take to make?
Total time is about 35 minutes (15 min prep + 20 min cook). Most home cooks find this fits comfortably into a weeknight; double the batch on Sunday for two dinners.
How do I store leftover Crisped Bhakri Flatbread with Jowar and Bajra Flours?
Cool to room temperature within 2 hours, then store in an airtight container in the fridge for up to 4 days. Reheat covered in a 350°F oven for 10-12 minutes, or microwave at 70% power in 60-second bursts to keep jowar flour (sorghum flour) from drying out.
Can I substitute ingredients in Crisped Bhakri Flatbread with Jowar and Bajra Flours?
Yes — most ingredients in this recipe have flexible swaps. For oil, use any neutral high-smoke-point oil (avocado, grapeseed, refined coconut). For aromatics, dried herbs at ⅓ the volume of fresh work in a pinch. The full ingredient list is shoppable on Instacart so you can see substitutes in real time.
How do I scale Crisped Bhakri Flatbread with Jowar and Bajra Flours for a different number of people?
The recipe is written for 6 servings. Multiply each ingredient by (your serving target / 6). Cook time stays roughly the same up to 2x; for 3-4x batches, switch from a skillet to a sheet pan or stockpot so the food isn't crowded — overcrowding steams instead of browns.
Is Crisped Bhakri Flatbread with Jowar and Bajra Flours gluten free?
Yes — this recipe is tagged gluten free based on its ingredient list. Always cross-check labels for packaged ingredients (sauces, broths, condiments) since formulations vary by brand.
