Bhakri recipe is a delicious flatbread that is made from a combination of flours. Bhakri’s are prepared differently in every Gujarati home. It has varied textures, thickness and most often a made from a mixture of flours. Almost every Gujarati and Marathi home makes them with either wheat flour or jowar flour or both. Bhakri has a crispy outer layer and soft inside. Bhakri can be had plain with pickles and Masala Cha. You can also serve the Bhakri for dinner or packed lunch with yogurt and Lauki Chana Dal, which is a family favorite.
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Hi everyone welcome to my kitchen in today’s Lesley I’m gonna show you how to make a multigrain buckwheat Berkeley is a very staple food of the Gujaratis and the Emiratis and both of them have a different way of making it and the way I’m making it is how I learned and
Learnt it from my in-laws home which is a good rocky way typically you can make it with wheat flour or you can add multiple millets from ragi jowar bajra all the flowers and then make a multigrain barfi so today I’m going to be making BA cream
Made from wheat flour and joy which is short um right so I’m going to quickly start making it and show you how it is it is a flatbread which is a slightly crisp like a thicker paratha which is spiced with some black pepper van or Kalonji and your flavors are completely
Your choice and then then read it into a nice thick dough and then and then made a very differently which I’m going to show you okay so to begin so into my mixing bowl I am going to add in the shore gum flour which is the jar fly it
Looks very similar to wheat flour so the quantity have used is a little less than the wheat you can also use equal quantities and the wheat this is the wheat flush and and to this I’m going to be adding black pepper Kalonji and ginger powder and salt and turmeric
Powder rest I’m going to coarsely crush my black peppercorns okay so you want the crunch of the black peppercorns in your broccoli because that adds a great taste so hence the reason I like to coarsely pound it like that it’s done oh it’s coarsely pounded and this pestle
And motor is a great way to actually control how much you want to actually found it and it’s much faster when you make the grinder okay so I’m just going to add the black pepper peppercorns over here and this is a dry ginger powder this is optional but I like adding it I
Like the flavor of ginger I’m adding Kalonji you can also add add man okay and or even fennel saunf right to it so and then salt and then turmeric powder haldi Holly adds to taste as well as the color so I’m going to mix all the dry ingredients together first and add some
Oil and then then knead it along with some water to make a nice stiff dough the dough has to be very stiff it shouldn’t be like the paratha or the full card oh it shouldn’t be soft it has to be stiff too when I add in some oil
So the oil will actually add to the crunch and and the bite biscuit like bite that the barclays gives you so it as I said it’s a slightly semi crisp flatbread so now that I’ve added the oil I’m going to add little water at a time
And then need to make a nice stiff dough okay so ensure that you add just a little water at a time Mead Mead and then if it’s not coming together again and add a little more water because excess water will then it’ll take a longer time for
You to cook your bucket now that the dough is coming together and I’m just going to like press and knead notice that it is like really hard right it’s not very soft but and it’s not sticky as well so at this stage I’m going to add a
Little more oil on the top so it feels like a little more smoother and oil will also make it give that biscuit like consistency that we want you can also add D but I’m going to be cooking it in ghee so we’ll get the ghee flavor at that time so just press press
With your the heel of your palm and and then knead so once this is needed I’m going to actually divide the dough into a few portions Buckley dough is usually in large portions so so it has to actually see it’s pretty much occupies my entire pan so when you hold it it
Covers your entire home so that’s how big it has to be because it’s going to be a thick flatbread and ensure that it’s a little bigger just roll it into divided into portions so now this is ready I’m gonna proceed to preheat my cover and then I’ll show
You how to make it so now I’ve greased my palms with a little bit of oil I’m not going to be dusting in flour like we do like for a regular paratha and so that it doesn’t stick so you have to roll the mercury a little thick so in
It’s not gonna be thin so it’s going to be just press and about four to six inches in diameter about four inches diameter that’s it this is how it has to be notice there is this thickness and we want it thick and because it’s going to
Become like a biscuit and it’s when we are going to cook it in the pan okay so I’m just gonna roll the rest of the Berkeley dough and keep it aside and then we will there’s a different way of cooking I told you so we’re gonna do
That I’m going to show you that so now that we have rolled out the buckwheat oh I’m gonna place it on my three iron pan and cook it on both sides until the the tops are sort of cooked and it’s not raw anymore so I’m just gonna flip
And turn and you’ll notice that they start cooking slightly and once it starts cooking slightly on both sides we’re actually going to smear some key and then use this wooden press that I have with me to press press done and then cook it so it cooks evenly from the
Inside as well so while what happens while pressing is the heat from the bottom actually seeks in and makes it cook like a nice to get a biscuit like consistency so I’m just gonna turn and smear some key and and flip it again and flip it again so the other side also
Gets the key and once this is done so when both the sides have some amount of ghee what you’ll do is on medium heat keep turning pressing turning and cook the buckley until it’s evenly done this has to be done on medium heat don’t keep it high because it’s gonna take a while
To cook the barclays from both the sides and and so the steam that is created will actually cook the buckley and the pressing a part will make it little crisp so this each Barkley will take about two minutes approximately to cook so let’s just wait until it’s done so
Now I’ve been flipping and turning and pressing and cooking for about a few minutes now and I’m gonna flip and show you that it is done so it’s cooked evenly on both sides and it’s nice and crisp and this is how you want your buckley to be so typically when you add
Millet flux like Jawad or Vegeta or raggy or anything else into the Berkeley it usually crackles up cracks up a little bit right because they are not have they don’t have gluten in it and so if you feel that it’s cracking up a little bit too much then then you can
Add a little more wheat flour into the the dough that you made and then make the Bakri but I like it it looks really rustic and this is how we like it at home so this is it I hope you do get to try this recipe at home when you do
Don’t forget to share your feedback in the comments below because I’d love to hear back from you and what can you serve the Berkeley with you can serve your poxy along with a nice creamy sub c like aloo tamatar sabzi or ring Nano low or a baingan bharta
Or just simply have it along with an a child and dahi for breakfast so it’s completely your choice because it’s a crisp flatbread and tastes very nice so I really hope you enjoy making this recipe until then until next time happy cooking and healthy