Bhakri is a staple food in Mumbai, Kokan and Goan households because rice is grown widely and it’s the main grain in their diet. It is a gluten-free option, you can use same method to make most of the gluten free bread like finger millet, sorghum, pearl millet flour bhakris.
Traditionally, rice is washed, dried and then grinded to fine powder. Rice Bhakri is entirely shaped with your hand without using a rolling pin and flour. They are shaped by adding a few drops of water on a parat (big plate) and then the bhakaris are patted and shaped on it. The bhakris are cooked over a wood fire in a terracotta griddle.
I have shown 2 ways of shaping the bhakri by rolling and hand shaping it. For beginners, skip hand shaping them.
Rice doesn’t have gluten in it so the dough doesn’t stretch like wheat flour. You can’t mix gluten free flour with room temperature water to form a dough. These flours are heavy so you have to double cook the flour. The first time you cook is known as khuie/ ukad (cooking flour in boiling or hot water). Second cooking is on griddle after you roll or shape them by hand. This ensures the bhakri stay softer for long time and doesn’t feel heavy when you eat.
Things to remember:
- Ratio for making Bhakri is 1:1
- Add flour to boiling water otherwise it won’t form a soft dough.
- If you find it hard to handle the hot dough by hands, use bottom of the glass to smooth the dough.
- knead the dough well. It take about 8-10 minutes to form a soft dough.
Pre & Cooking time: 20minutes
Rolling time: 2 minutes each
You will need:
- 1 cups rice flour
- 1 cups water
- In a medium size sauce pan, get the water to boil.
- Add all the rice flour at once and mix with a spoon. Mixture should be lumpy with no trace of water. Switch off the flame. Cover the pot with a plate. Let the mixture rest for 5 minutes.
- Keep a bowl of room temperature water on the side for dipping your hands in while kneading the dough.
- Empty all the contents in a large plate or bowl. Start kneading the dough. At this point mixture will be hot. Dip your hands periodically in the water bowl so you can handle the dough comfortably without it sticking to your hands. Do not add any extra water to the dough while kneading. Knead to a smooth dough.
- Make uniform balls with the dough.
- Sprinkle some flour on the work surface and start rolling the dough ball. Roll evenly on all sides and form approximately 8 inch diameter disc.
- Roast on a griddle like rotis. Make sure the Bhakri puff up.
- Follow the steps 6-7 for the remaining Bhakris.
- The Bhakris need to be wrapped in a cotton kitchen towel and stored in an airtight container. The Bhakris can be stored at room temperature for up to 6-8 hrs. Best eaten fresh.