Bhakri

Bhakri is a cherished traditional round bread originating from the culinary traditions of Maharashtra, Gujarat, and Goa in India, as well as other parts of western and central India. Distinguished from the smoother wheat chapati, bhakri boasts a coarser texture and can be either soft or hard. This bread is crafted from various types of millets such as jowar (sorghum), bajra (pearl millet), and nachni (finger millet). In coastal regions like Konkan and Goa, rice flour is frequently the preferred ingredient.

To prepare bhakri, the flour is mixed with hot water to create a stiff dough, which is then flattened by hand and cooked on a heated pan or tava.

There are numerous varieties of bhakri, including jowar, bajra, nachni, rice, and wheat bhakri. Each type has a unique preparation method and is treasured across different parts of India. Bhakri is commonly accompanied by dishes such as yogurt, garlic chutney, pithla (a gram flour-based dish), baingan bharta (roasted eggplant), thecha (spicy chili paste), green leafy vegetables, raw onion, or other regional side dishes. It is a dietary staple in rural areas and is often enjoyed for both breakfast and lunch. In coastal regions, rice flour bhakris are an excellent pairing with fish curry.

Although wheat rotis and phulkas have become more prevalent in recent times, bhakris remain a beloved specialty in many regions and continue to enjoy widespread popularity.