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Bhakri is an unleavened flatbread made with flour, oil, and water, popular in Western and Central Indian cuisine. It is usually made with sorghum flour, but can also be made with millet, wheat, or rice flour. It is cooked on a tawa and served with accompaniments such as chutneys, curries, or thecha. While still eaten in India, it has been replaced by other types of flatbreads in most meals.
Bhakri is a type of unleavened flatbread. It is a staple of Western and Central Indian cuisine. Simple, portable, and inexpensive bread has traditionally been most popular among rural people, such as farming communities. A typical recipe will include flour, oil and water. While it can be made with a range of flours, it is usually not flavored or enriched with additional ingredients, as it is intended to be served with accompaniments such as chutneys, curries or a chilli paste known as thecha.
Bread is a traditional dish that was once a common staple of most meals. While still eaten by Indians, it is no longer a ubiquitous part of a typical meal. It has mostly been replaced by other types of flatbreads such as flatbread, paratha and roti, mainly because they tend to be quicker and easier to prepare.
Bhakri is usually made from a sorghum flour known as jowar. It can also be made with different types of millet, such as nachni and bajra. Some versions are also made with wheat or rice flour.
The dish is typically made by first combining flour and salt. Water is then added until the dough reaches the desired consistency. Bread dough is usually kneaded in small batches and only a few pieces are rolled out at a time.
When the dough is ready, it is rolled into a ball. This is then flattened by hand into a circle on a floured surface. When the circle of dough is the desired size and shape, each side is lightly coated with water to prepare it for the cooking surface.
Bhakri is usually cooked one piece at a time on an iron or aluminum plate. The traditional cooking surface is known as a tawa. Once the bread has been baked, it is held over an open flame until it is puffy and speckled with brown spots.
While bhakri can be used as a general accompaniment to any type of Indian dish, there are some condiments and foods that are more popular than others. In its simplest form, it is simply smeared with butter. It is often served with different types of green leafy vegetables. The bhakri can also be accompanied by thecha, a chutney with chillies and garlic or a gram flour curry known as pithla.
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