Bhakri also known as biscuit roti is an extremely popular bread in Maharashtra and Gujarat. It is called biscuit roti due to its thick crisp texture.
Bhakri is made using various flours such as jowar flour (sorghum flour), wheat flour, rice flour, ragi flour and even combinations of flours to make a multi-grain bhakri.
I really love the crisp texture of this biscuit roti. Making bhakri can sometimes be very tricky but I learnt the tricks from my sister. Making the right consistency dough is particularly important in making good bhakris. The dough should neither be too soft nor too tight and cooking them on medium heat to get cooked through since these are quite thick as compared to the rotis.
This is one of my favourite breads! The crispy bread with natural sweetness of the flour is simple and quick to make. It compliments very nicely with the Khatta Meetha Bataka nu Shaak or even yogurt.
