Jowar Bhakri (Sorghum Flatbread)
The everyday flatbread of Maharashtra — thick, rustic jowar bhakri cooked directly on a tawa. No rolling pin needed — shaped by hand.
AI concept illustration — recipe is illustrative / pending kitchen testing
Ingredients
- 1 cup jowar flour
- ¾ cup warm water (approximately)
- Salt to taste
- Ghee or butter to serve
Method
- 1
Mix jowar flour and salt in a wide bowl. Add warm water gradually and knead into a soft, pliable dough. Rest 10 minutes.
- 2
Take a portion of dough (slightly larger than a golf ball). Place on a damp banana leaf or cling film.
- 3
Using damp fingers and palm, pat the dough gently outward into a round disc about 6 inches across and 3mm thick.
- 4
Heat a tawa over medium-high heat. Carefully transfer the bhakri onto the dry tawa.
- 5
Cook 2 minutes until the surface dries and edges start to lift. Flip and cook 2 more minutes.
- 6
Remove from tawa. Hold directly over an open flame for 15 seconds for a light char. Serve warm with ghee, dal or sabzi.