Bhakhari flatbread
This is not the biscuit style north gujarati bhakhari . This is the anavil bhakhari , made in desai naik etc families from south gujarat
Open in Cookpad AppCooking Instructions
- 1
Add oil to the wheat flour in a deep dish or bowl and mix it with hand. Optionally add a tablespoon of flex seed powder or wheat bran for health benefits. Some people add small amount of salt but i never do as my mom never did.
- 2
Start adding the water little by little with one hand and start mixing with the other hand. This dough / lot needs to be harder than rotali douh / lot. Once it is kneaded enough and smoother, it would be more like cookie dough rather than the pizza dough. Don’t add all water at once, use your judgement just to make it hard like poori or cookie dough. At the end when the flour is no longer sticking to your hand, take tiny amount of oil in hand knead nicely with both hands for 2 to 3 minutes
- 3
Let it rest covered may be 15/30 minutes to let the gluten develop
- 4
Make cookie size piece / gullu, turn the heat on for flat griddle. Roll the bhakhari with rolling pin/velan on “aakhariyo” or on counter space. Bhakhari needs to be a bit thicker than rotali, more like tortillas.
- 5
Add tiny bit of oil on tava/griddle if tava is too dry, take a paper towel and spread, just the very first time. Cook first side on tava/griddle. While it is almost white in color but not fully cooked, turn bhakhari on other side using flat spatula / chaletho. Let 2nd side little more than just white. Put 1/2 teaspoon oil on top first side, flip it gently, cook the first side with oil. Then flip again, cook the 2nd side and you are done
- 6
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