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{{Short description|Flatbread of western and central India}}
{{Use dmy dates|date=May 2022}}
{{Use Indian English|date=May 2022}}
{{Infobox prepared food
| name             = Bhakri
| image            = Bhakri 1.jpg
| image_size       = 250px
| caption          = Bhakri
| alternate_name   = 
| country          = [[India]]
| region           =[[Maharashtra]], [[Gujarat]], [[Rajasthan]], [[Malwa]], [[Central India]], [[Karnataka]], and [[Goa]]
| creator          = 
| type             = [[Chapati]]
| served           = 
| main_ingredient  = [[Flour]]
| variations       = 
| calories         = 
| other            = 
}}
'''Bhakri''' ({{IAST|bhākri, bhākkari, bhākari, bhākhri, bhākhari}}) is a round [[flatbread]] often eaten in the cuisines of the states of [[Maharashtra]], [[Gujarat]], [[Rajasthan]], and [[Karnataka]] in [[India]]. Bhakri is prepared using jowar or bajra, which is coarser than a regular wheat [[chapati]].
Bhakri can be either soft or hard in texture, unlike [[khakhra]] in respect to hardness.<ref name="sen">{{cite book|last=Taylor Sen|first=Colleen|title=Food Culture in India|publisher=Greenwood Publishing Group|year=2004|pages=41|isbn=0-313-32487-5|url=https://books.google.com/books?id=YIyV_5wrplMC&dq=bhakri&pg=PA41|access-date=2009-02-09}}</ref>

==Grains and variants==
Different types of [[millet]] are the common grains used for making bhakris. These millet bhakris are popular in the [[Deccan Plateau]] regions of India ([[Maharashtra]] and Northern Karnataka) as well as the semi-arid regions of [[Rajasthan]].<ref name="AkhtarLearmonth1985">{{cite book|author1=Rais Akhtar|author2=Andrew Thomas Amos Learmonth|title=Geographical Aspects of Health and Disease in India|url=https://books.google.com/books?id=lm-T1sbNdPwC&pg=PA245|year=1985|publisher=Concept Publishing Company|page=251|id=GGKEY:HH184Y8TYNS}}</ref><ref name="epicure">{{cite book|last=Khatan|first=Asha|title=Epicure's Vegetarian Cuisines of India|date=February 2004 |publisher=Popular Prakashan|pages=57|isbn=81-7991-119-5|url=https://books.google.com/books?id=Jsjy5ht2Xh8C&dq=bhakri&pg=PA57|access-date=2009-02-09}}</ref> In the coastal [[Konkan]] and [[Goa]] regions of western India rice flour is used for making bhakri.
# [[Jowar]] bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand.<ref>[http://www.aayisrecipes.com/parathas-and-rotis/jowar-rotijolad-rotti-an-easy-way/ Jowar roti(Jolad rotti) – An easy way]</ref>
# [[Pearl millet|Bajra]] bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of [[Sankranti]]. The preparation is similar to jowar bhakris. 
# [[Cornmeal|Makai]] bhakri – Cornmeal bhakris are commonly prepared during winters. Also known by the name "''Makai No Rotlo''" in [[Gujarati language|Gujarati]] and "''Makyachi Bhakri''" in [[Marathi language|Marathi]].<ref>{{Cite book |last=Patel |first=Vina |url=https://books.google.com/books?id=4X1GEAAAQBAJ&dq=Makai+na+Rotla&pg=PT330 |title=From Gujarat With Love: 100 Authentic Indian Vegetarian Recipes |date=2021-10-26 |publisher=Pavilion |isbn=978-1-911682-62-2 |language=en}}</ref> 
# [[Finger millet|Ragi]] bhakri – Ragi bhakhris, or [[ragi rotti]]s, are made of red finger millets. They are prepared similarly to other bhakris.
# [[Rice]] bhakri – Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in the [[Konkan]] region.
# [[Wheat]] Bhakri – Wheat bhakris are like wheat [[roti]]s, but bigger in size and depth, with proportionally more oil.
# [[Black gram|Pulse]] Bhakri – Prepared from urad dal or mixed flour of urad and jowar, also known as Kalna bhakri. They are very popular in [[Khandesh]] region.

== Preparation ==
The dough for bhakri is prepared by mixing the flour with a small amount of salt in a bowl and kneading into a smooth stiff dough, using hot water.
The dough is split into little balls. The ball is then flattened using one's palms. There are two ways to make the bhakri. It is either flattened on a surface by pressing with one's palm or it is made thin by holding the ball in both palms which requires a lot of skill. The [[tava]] (pan) is heated and the bhakri is cooked by applying a little water to the upper surface and spreading it all over with the help of the cook's fingers. The other side is also cooked on the tava. Once it is prepared, it is roasted in the direct flame on both the sides.
A bhakri can be either soft or hard. The hard bhakri basically has a hard outer layer to add a crunch.<ref>[http://www.tarladalal.com/Jowar-Bhakri-34113r Bhakri preparation]</ref>

==Serving==
Bhakri is typically served with [[yogurt]], garlic [[chutney]], [[Jhunka|pithla]], [[baingan bharta]], ''[[thecha]]'' (chutney made of green chillies and peanuts), preparations of green leafy vegetables and raw onion.<ref name="epicure"/> In northern parts of Karnataka, it is served with stuffed brinjal curry. In [[Vidarbha]], it is eaten with [[jhunka]], a coarse and thick variant of pithla. It has traditionally been the rural staple<ref name="epicure"/> which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch. In the fields, bhakri even used to serve as a plate, on which chutney, ''kharda'' or ''thecha'' was served and eaten together. In [[Khandesh]] region, bhakri and shev bhaji (thick savory curry prepared from [[Sev (food)|sev]]) is a commonly served dish. In the coastal regions like [[Konkan]] and [[Goa]], rice flour bhakris are mainly served with fish curry.

In modern days, bhakhris have increasingly been replaced by wheat [[roti]]s and phulkas but they still retain popularity in many regions and as specialty dishes.

==See also==
*[[Kulcha]]
*[[Paratha]]
* [[List of Indian breads]]

==References==
{{reflist}}

{{Indian Dishes}}
{{Indian bread}}
{{Flatbreads}}
{{bread}}

[[Category:Gujarati cuisine]]
[[Category:Indian breads]]
[[Category:Flatbreads]]
[[Category:Unleavened breads]]
[[Category:Rajasthani cuisine]]
[[Category:Maharashtrian cuisine]]
[[Category:Roti]]
[[Category:Flatbread dishes]]
[[Category:Hindu cuisine]]
[[Category:Indian cuisine]]
[[Category:South Asian cuisine]]
[[Category:Vegetarian cuisine]]
[[Category:Vegetarian dishes of India]]