Bhakri

25m    Serves 4 People     

Bhakri is a round flat bread often used in the cuisine of the states of Maharashtra, Gujarat, Karnataka, and Goa in India, along with several regions of western and central India, including areas of Rajasthan and Malwa and North Karnataka in South India.

  • ¼ tsp salt
  • 1 tbsp coconut oil
  • 1 tbsp psyllium husk
  • ¼ cup coconut flour
  • 2 tbsp almond flour
  • 1 tbsp cheese
  • ½ cup water
  • 1 pinch baking powder
  • In a bowl, mix coconut flour, almond flour, psyllium husk, cheese, baking powder, salt and water. Knead to the consistency of a roti dough.
  • Cover and let the  dough rest for 20 minutes.
  • Divide the dough into three uniform balls. Place a dough ball between two pieces of parchment paper and roll into a thin, round shape using a rolling pin.
  • Heat a non-stick tawa on medium heat and place the bhakri. Sprinkle it with coconut oil and cook for 2 minutes on each side.
  • Tip: You can use olive oil, ghee or butter instead of coconut oil.
  • Serve warm with your favourite accompaniment.