Mix 1 cup Jowar flour + 1/5 th cup Wheat flour + salt + water in a bowl to make a soft but not wet dough.

Knead for a minute. You don't have to knead the dough too much or rest it because Jowar does not contain gluten.

Divide into three portions

Place a tawa on high heat

Take a Chakla and sprinkle some wheat flour on it. A Chakla is the wooden platform on which chapati is made. You can also use a plate instead of a Chakla because you will be flattening the Bhakri with your hand and not with a rolling pin.

Take one of the portions of dough and roll it between your palms to form a spherical shape. place it on the Chakla. Smother the dough in flour. You don't want it to stick to the surface because it tears very easily.

Start to flatten the dough out by pressing it down using your fingers. Go slow initially and use a lot of flour and move the bhakri around / turn it over to make sure it does not stick. Once the Bhakri starts to get bigger, you can use less flour and work faster. You just need to be careful initially. Keep flattening and moving around until you have a 7 - 8 inch disk. The thickness should be uniform as much as possible. This will help it puff up later. If the Bhakri tears a bit you can just s...

Carefully pick up the Bhakri and place it on the tawa. Put one table spoon of water on top of the Bhakri and immediately spread it around as much as possible using your fingers.

After 2 - 3 minutes, turn the bhakri over and cook for another 2 - 3 minutes on the other side. The Bhakri might stick a bit due to the moisture on this side. You can use a spatula to free it up

Top up the Bhakri with a spoon of Ghee. You earned it :-)