Khakhara bread is a traditional Indian flatbread made in Gujarat, often served with curry. It can be found in Indian restaurants and markets, or made at home with simple ingredients. The dough is rolled into discs and cooked on a skillet or griddle. Khakhara bread can be used as utensils and is great for soaking up sauces. It’s easy to make and can be flavored with herbs and spices.
Khakhara bread or khakra is a traditional Indian bread made in Gujarat. It can also be called a rotli, and is very similar to flatbread, another common Indian flatbread. This simple flatbread is fairly easy to make and is a popular accompaniment to curry. Many Indian restaurants offer khakhara bread on their menus, and packaged khakhara bread can also be found in some Indian markets and specialty shops. It’s also possible to make at home, with relatively simple ingredients and a quick cooking process.
Flatbreads have been made in India for thousands of years. Since they don’t have yeast, they don’t require leavening to be ready, which makes them very easy to prepare. The dough can also be made in large quantities, allowing cooks to make enough khakhara bread to last several days. To make the bread, cooks put the dough together, flavoring it with herbs and spices if desired, then roll it into small discs, which are cooked in heavy cast iron skillets or on the griddle. The finished khakhara bread can also be topped with ghee, also called ghee, for extra flavor.
Chunks of khakhara bread can be used as utensils for scooping and mixing ingredients on the plate, and the light, absorbent bread is also an excellent tool for soaking up leftover sauces. When Indian food is eaten with the hands, a tray of flatbread like khakhara is always present at the table so that diners do not have to handle their food directly. The hot flavors of Indian cuisine also pair very well with starchy bread, as bread can help reduce the intensity of the heat for people who are not used to it.
To make khakhara, mix three cups of a flour of your choice or a blend of flours with one cup of warm water, two teaspoons of salt, and one tablespoon of ghee or oil for a richer flavor. Knead the dough briefly, until it rolls into a smooth ball, then break apart small portions to roll into individual loaves. If you can find a flatbread rolling pin, use it, as these unique bricks are specially designed to make these breads. Otherwise, roll out the dough until it’s thin, with slightly thicker edges.
Heat a heavy skillet or griddle on medium and slide the khakhara breads over it, cooking until one side is browned and then flipping to cook the other side. Sometimes the loaves puff up; puffy breads also have a place at the Indian table, and if you want to do it deliberately, try toasting khakhara over an open flame. Stack the khakhara on a cloth-lined plate and cover it with a cloth to keep it warm until you’re ready to serve it. They should come out slightly chewy with a crispy crust. For variations, try adding whole seeds or ground spices to your khakhara bread.
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