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Jowar Bhakri is an Indian flatbread made from sorghum flour. It is quite filling and is traditionally served with some subzi/curry or dal/lentils.
Jowar 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. Bhakri is a staple throughout India and is made using various flours such as jowar flour, wheat flour, rice flour, ragi flour and even combinations of flours to make a multi-grain bhakri. 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 in preparation on bhakri.
Making bhakri 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 the bhakris are cooked at. 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.
How to make Jowar Bhakri?
Since jowar bhakri 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 roti 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. 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 1-1/4 cup of lukewarm water. While kneading the dough, massage the dough with your palms, this helps make the bhakris soft.
Let the dough rest for 5-10 mins. 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 until both sides are lightly golden brown, apply some ghee/oil as needed. This will take around 3-4 mins on each side. Enjoy these healthy and delicious bhakri with your favorite food. I like to serve with some Methi Aur Mooli Ki Sabzi. Enjoy!!
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Tips and Tricks
- Bhakri 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.
- 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 should always be cooked on a medium heat for even cooking.
- Applying some ghee/oil while cooking bhakri 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 secs. This will soften the bhakri.
How to serve Jowar Bhakri?
Enjoy this healthy and yummylicious Jowar Bhakri with some dollup of ghee/clarified butter, some Methi Aur Mooli Ki Sabzi, and some jaggery. Bon Appetite!! 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 😋
How to store and freeze Jowar Bhakri?
- Jowar Bhakri stays fresh for 3-5 days in the refrigerator. Wrap it in damp paper towel and microwave it for 10 secs before serving.
- Jowar Bhakri can be frozen for upto a month. Defrost the bhakri in the refrigerator overnight. Wrap it in damp paper towel and microwave it for 10 secs before serving.
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Jowar Bhakri / Sorghum Flour Flatbread
- 2 cups jowar flour / sorghum flour
- 1-1/4 cup lukewarm water, as needed
- 1/2 TBSP Ghee (For vegan, use oil or vegan butter)
- 1/4 TSP salt
- Ghee or oil, as needed (For vegan, use oil or vegan butter)
Instructions for Stove Top:
- In a mixing bowl, add flour, Ghee and salt. Mix well
- Gradually add water and foam into a semi-soft dough. Keep it aside for 5 mins.
- 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.
- Repeat the process for the remaining dough.
- Tips and Tricks - checkout the discussion earlier in the post.
- How to store and freeze Jowar Bhakri? - checkout the discussion earlier in the post.
- 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.
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