Thin and soft or thick and crispy, Bhakri is made with different combinations of flours in various regions of India. No matter what the combination, the results are delicious.

• Ingredients:

• 1½ cups (375 mL) Golden Temple^® Durum Atta Flour Blend + extra for dusting
• ½ cup (125 mL) sorghum flour
• ½ tsp (2 mL) red chili powder
• 2 tbsp (30 mL) sesame seeds
• 1 tsp (5 mL) salt
• 1 tbsp (15 mL) ghee
• ¾ cup (175 mL) water

• Method:

• Mix dry ingredients with ghee in a large bowl. Slowly add water. Use hands to combine and form smooth dough.
• Heat tava or heavy bottom skillet over medium high heat.
• Lightly dust rolling board with flour.  Use rolling pin to roll each ball into circles about 3½” (8-9 cm) wide. Lightly dust dough while rolling to prevent sticking.
• Place rolled dough on tava/hot skillet. Cook for about 15-18 seconds, until it starts to change colour and small bubbles break the surface. Use tongs to flip. Cook other side for 12-15 seconds. Flip. Use a muslin cloth to apply gentle pressure while moving it in circular motion, 12-15 seconds. Flip and repeat on other side, 8-10 minutes.
• Remove from heat. Wrap in a clean dry cloth. Place in wide container. Serve with ghee and garlic-cilantro chutney.

• Tip:

• Bhakri stores well and serves as great travel food. Make them thicker and apply ghee as you remove from skillet. Wrap and store.

• ©/® Smucker Foods of Canada Corp. or its affiliates.