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5 from 3 votes

Bhakar or Bhakri

Prep Time5 mins
Cook Time15 mins
Total Time20 mins
Course: 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.


  • 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.
  • 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.
  • 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.
  • 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.
  • Serve hot with the zunka, and some raw, chopped onions.