Mostly bhakri is made using only rice flour,but I find it difficult to roll,so I follow my mom’s trick of adding some wheat flour,this makes it rollable and remains soft for a long time.
This Bhakri goes well with almost everything leafy vegetables or even fish or egg curry.
1 cup Rice flour.
1/2 cup Wheat flour.
Salt to taste
Take the rice flour and wheat flour in a deep dish,add salt to it,mix well.
Add water and knead into a semi soft dough.
Divide into four equal portions and roll into balls.Sprinkle some rice flour on the work top and place a dough ball on it and roll into a round bhakri carefully using rolling pin.
Heat a tawa to medium hot, place the bhakri over and dab a little water on top evenly .
Let it cook. As the water evaporates (in about 10 seconds or so), flip it over.
In another 10 secs, remove it from the griddle with a tong hold it over the high flame,in such a way that the watered surface goes directly onto the flame.
Bhakri should puff up nicely.
Turn over and roast the other side too.
Finish roasting both the sides until you see black spots on them.
Remove on cooling rack.
Serve hot with any vegetable,fish gravy or chicken.
Happy Cooking !!!