Jowar bhakri/ Sorghum flour bhakri

 Jowar bhakri/ Sorghum flour bhakri 

Jowar bhakri is a gluten free Indian flat bread. It is not as smooth as roti. Jowar flour also known as Sorghum flour is rich in anti-oxidants, iron, calcium, Vitamin E & B complex, moreover this flour has cooling properties due to which it is usually consumed in summers. Kneading bhakri can be tricky sometimes. Important note from this recipe is that the dough should neither be too soft nor too hard, it should be semi soft. 

Quick tips -

1. Instead of sesame oil... Olive oil can be used.

2. Add luke warm water little by little for kneading the dough. 

Ingredients -

1 cup Jowar flour/ Sorghum flour

1/2 tsp salt

1 tbsp sesame oil

As needed luke warm water 

Method - 

1. In a bowl mix jowar flour, salt and oil.

2. Add luke warm water little by little and keep kneading with hands.

3. Knead it to a semi soft dough.

4. Cover and let it rest for 10-15 minute.

5. Divide dough into equal parts and roll them into small balls.

6. Take a ball dust it with sorghum flour. 

7. Roll it with rolling pin into a thick roti. 

8. Mend the cracks and shape it in round circle with hands.

9. Shape it using your fingers.

10. Heat tawa/ griddle. Drizzle oil on it. Place bhakri on it. Cook on medium flame until light brown. 

11. Flip the side and drizzle oil on both sides. 

12. Cook till both sides are golden. 

13. Jowar bhakri is ready.

14. Transfer to a serving plate. Serve with dal, aloo fry, curd and pickle.

Cook, Click & Post before you have a toast!