Bhakar or Bhakri
Prep time
Cook time
Total time
Recipe type: Bread
Cuisine: Indian
  • 2 cups millet or bajra flour or 1 cup millet/bajra mixed with 1 cup whole-wheat flour
  • 1 tsp salt
  • Water to knead.
  1. Mix the flour and salt in a bowl. Add water, a little at a time, kneading the flour until the dough comes together in a ball.
  2. Pull off a lemon-size piece of the dough. Sprinkle the rolling surface liberally with all-purpose or wheat flour and roll out the bhakri carefully into a circle about 4-5 inches in diameter.
  3. These bhakris are extremely difficult to roll, so it might take some time to get it right. I sometimes substitute half the millet flour with regular whole-wheat flour which makes them easier to roll.
  4. Heat a cast-iron or other griddle. Place the bhakri on it and leave alone until the surface starts to turn opaque. Flip over. Smear a little oil over the bhakri. Cook both sides until golden-brown spots appear.
  5. Serve hot with the zunka, and some raw, chopped onions.
Recipe by Holy Cow! Vegan Recipes at