Coarse wheat flour - 1 cup,
Salt - 1/4 tsp or to taste,
Peanut oil - 2 tbsp,
Warm water - 1/4 cup or as per need,
Clarified butter - as per need. For homemade organic clarified butter recipe,click here.
In a large mixing bowl, add coarse wheat flour along with salt and oil. Mix well till it gets well combined.
Now gradually add water, little at a time and form semi stiff dough. Dough should not be soft or medium but hard.
Now divide dough into two equal parts.
Take one part and flatten out a bit using palm.
Roll out in a thick round bhakhri. Rolled bhakhri should be thick about 1/4 inch.
To prevent bhakhri from puffing, make marks with the help of rolling pin.
Now heat a clay tawa (which is also called as "Tavdi" in Gujarati) over low to medium low flame. Iron tawa also works fine. Now place rolled bhakhri upside down on hot clay tawa.
Let it cook over low to medium low flame till light golden color. Now flip the side of bhakhri and cook both sides till it gets well cooked completely.
If you are using iron tawa, roast bhakhri with kitchen napkin or spatula. Press bhakhri with KITCHEN napkin and roast till crispy and golden brown from both the sides.
Take out from the tawa, apply clarified butter on top while still hot.
Size and thickness of bhakhri depends on personal preference.
Do not roast bhakhri over high or medium high flame, else it will stay uncooked from inside.
Bhakhri can be served in breakfast or dinner with tea, any kind of pickle and curry.
For kathiyawadi style curry recipes, click Kathiyawadi shaak.
For video recipe -