Bhakhari

This is a traditional Indian crunchy bread from the state of Gujarat. It is a simple recipe that takes only 15 to 20 minutes to complete and compliments a dinner meal with vegetables or a quick snack with yogurt. 


Ingredients

• 2 cups whole wheat flour
• 1/4 cup cream of wheat
• 1/2 teaspoon salt
• 3 tablespoon corn oil
• 2/3 cup and 1 1/2 tablespoon water
• Butter for spreading

Making the Dough:
In a large bowl, add wheat flour, cream of wheat, salt, and oil. Mix together thoroughly. Then gradually add water while kneading the dough. The consistency of the dough should be a little dry and not too soft, but still should not fall apart. Separate the dough into 12 compact balls. 

Dough.

Shaping and Baking:
Take one ball of dough and flatten it into your hands. Place it on a clean wooden surface and begin rolling it with a pin. Create a round shape until the bhakhari is about 5 inches in diameter and has an even thickness throughout. 
Place the bhakhari on a medium heated skillet on a stovetop. After about a minute, turn the bhakhari over. The other side should appear whiter in color. Turn it over once more after another minute. Use a spatula to press on the bhakhari in the skillet. Continue turning and pressing until both sides appear to be a golden brown color. 
Remove the bhakhari from the skillet and place it on a cool surface. Spread the top surface of the bhakhari with a thin layer of butter. Then stab the surface with the butter knife about 8 to 10 times in order for the butter to be absorbed. 
Repeat the same process with the other dough balls. Then eat and enjoy!

Shaped dough.

Rolled dough.

Dough - ready to flip over.

Finished!