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Freshly baked Indian Bhakri flatbread
Traditional homemade Indian hard flatbread

Rustic Whole Wheat Bhakri (Indian Flatbread)

Author: Flavelo
Recipes
Bhakri is the daily bread of rural India, especially Maharashtra. Unlike soft naan or layered paratha, this is a simpler, more rustic, unleavened flatbread. Often made with millet or sorghum (though here we use wheat), its texture is denser and 'biscuit-like,' making it excellent for scooping up thick sauces and curries. It was the food of farmworkers: filling, durable, and energy-giving.
🕒 Prep Time 10 mins
🍳 Cook Time 20 mins
⌛ Total Time 30 mins
🍽️ Servings 6 servings
🔥 Calories 260 kcal
🌍 Cuisine Indian

Ingredients

Equipment Needed

  • Rolling board
  • Rolling pin
  • Tava or skillet
  • Clean cloth (for pressing)

Allergen Information

⚠️ Wheat

Instructions

1 ✓

Mix the salt into the flour. Add the oil and rub it in with your fingers.

Tip: The oil coats the flour particles, making the result less tough.
2 ✓

Gradually add the hot water, mixing with a spoon. Once cool enough to touch, knead by hand into a firm but smooth dough.

Tip: Hot water partially gelatinizes the starch, helping the lower-gluten whole wheat flour bind together better.
3 ✓

Knead thoroughly for 5 minutes. If it cracks, wet your hands.

Tip: Whole wheat bran absorbs a lot of water; let it rest for 10 minutes after kneading.
4 ✓

Form balls and roll out on a floured surface into circles about 3-4 mm thick.

Tip: Rotate while rolling so it doesn't stick.
5 ✓

Toss onto a hot skillet. When the top starts to look matte and dry, brush the top with water using your hand or a brush, then flip.

Tip: Applying water replenishes steam and prevents the other side from cracking during cooking.
6 ✓

Press the edges down with a clean cloth while cooking to ensure contact with the skillet. Cook until spotty on both sides.

Tip: If you are skilled, you can hold it over an open flame with tongs at the end to puff it up.

Recipe FAQ

Why is it too hard?
You cooked it too long on low heat, drying it out. Bhakri needs medium-high heat to cook through without becoming rock hard.
Why are the edges cracking?
This is natural due to the whole wheat flour and low fat content. If it bothers you, trim with a plate or knead a little more water into the dough.

Ingredients

  • 4 cups Whole Wheat Flour (Atta) (or 50/50 mix with Millet flour)
  • 1 1/4 cups Hot Water
  • 1 tsp Salt
  • 2 tbsp Oil