Bhakri is a typical gujrati dish made from wheat flour.Pressure is applied when cooking bhakri  so that the insides get cooked evenly and bhakri becomes crispy.I have learned this from my colleague Bhavik Mehta’s wife Rajal Mehta,her one more delicious dish is Sev Tamatar….which I am going to post soon,thanks Rajal for the yummy dishes.

Ingredients:

1 cup Aata.

2 tsp Seasme seeds.

1/2 tsp Asafoetida.

1/2 tsp Chilli powder.

1/4 tsp Turmeric powder.

1/2 tsp Dhania Jeera Powder

1 tbsp Oil.

Salt to taste.

Ghee.

Dry Aata.

Water to knead the dough.

Method:

Combine all the ingredients in a bowl and knead into a firm dough, using enough water. Keep aside for 15 to 20 minutes.

Divide the dough into 6 equal portions and roll out each portion into a 100 mm. (4″) diameter thick circle.
Heat a tava (griddle) and cook each circle, putting light pressure on the bhakhri with a muslin cloth till golden brown spots appear on both the sides and the bhakhri turns crisp.

Serve with pickle and curds.

Happy Cooking !!!

Sameera