Introduction

Jowar Bhakri is a traditional flatbread from Maharashtra, India, made from jowar (sorghum) flour. This gluten-free and nutritious bread is a staple in many Indian households, especially in regions where jowar is widely cultivated. It pairs well with a variety of curries, vegetables, or even with a dollop of ghee. Let’s explore how to make this wholesome Jowar Bhakri with a step-by-step recipe.

Ingredients

• 2 cups Jowar (Sorghum) Flour
• Warm water, as needed
• Salt to taste
• Ghee (clarified butter), for serving (optional)

Instructions

Step 1: Prepare the Dough

1. Mixing the Ingredients:
   • In a large mixing bowl, take 2 cups of jowar flour (sorghum flour).
   • Add salt to taste.
2. Kneading the Dough:
   • Gradually add warm water to the flour while mixing with your fingers.
   • Knead the mixture to form a smooth and firm dough. The dough should be soft yet firm enough to roll out.
3. Resting the Dough:
   • Cover the dough with a damp cloth or plastic wrap and let it rest for about 15-20 minutes. This helps to relax the gluten (since jowar is gluten-free) and makes it easier to roll out.

Step 2: Rolling and Cooking the Bhakris

1. Divide the Dough:
   • After resting, divide the dough into small lemon-sized balls.
2. Rolling Out:
   • Take one dough ball and flatten it slightly with your hands.
   • Dust it with some jowar flour to prevent sticking.
   • Using a rolling pin, roll out the dough ball into a circle of about 6-7 inches in diameter. Roll it evenly to ensure uniform thickness.
3. Cooking Bhakris:
   • Heat a tava or flat griddle over medium-high heat.
   • Place the rolled-out bhakri gently on the hot tava.
   • Cook for about 1-2 minutes on one side until small bubbles start to appear.
4. Flipping and Cooking:
   • Flip the bhakri using a spatula and cook the other side for another 1-2 minutes.
   • Press lightly with a cloth or spatula to ensure even cooking and to help it puff up.
5. Using Ghee (Optional):
   • Once both sides are cooked and light brown spots appear, apply ghee or oil on both sides of the bhakri. Press gently with a spatula to ensure even distribution.
6. Repeat the Process:
   • Repeat the same process with the remaining dough balls, rolling, cooking, and applying ghee/oil as needed.

Step 3: Serving Jowar Bhakri

1. Serve Hot:
   • Serve Jowar Bhakri hot off the tava.
   • Pair it with your favorite Maharashtrian curry like pitla, vangi batata bhaji, thecha, or even with a simple dal.
2. Storage Tips:
   • Jowar bhakris are best enjoyed fresh and hot. However, you can store them in an airtight container once cooled. Reheat on a tava or microwave before serving.

Tips for Making Perfect Jowar Bhakri

• Consistency of Dough: The dough should be soft and pliable but not sticky. Adjust the water as needed while kneading.
• Rolling Technique: Dusting with jowar flour helps in rolling out the bhakris smoothly without sticking to the surface.
• Cooking Temperature: Ensure the tava or griddle is sufficiently hot before placing the bhakri for even cooking and puffing.

Conclusion

Jowar Bhakri is a wholesome and nutritious flatbread that celebrates the goodness of jowar (sorghum) flour. With its nutty flavor and gluten-free nature, it’s not just a staple but a cherished part of Maharashtrian cuisine. Enjoy this simple yet satisfying recipe with your favorite accompaniments and experience the rich flavors of traditional Indian cooking.