Learn how to make soft and fluffy Rice Bhakri or tandalachi bhakar or bhakri, a typical flatbread from India. These bhakris are vegan and gluten-free unleavened flatbreads.
What is Bhakri?
Bhakri is an unleavened flatbread generally made using rice or millet flours like sorghum(Jowar) or Pearl millet(Bajra), Finger millet (Ragi) along with salt, and water. Oil is an optional ingredient that may or may not be added. Bhakri can be soft or hard in texture and the millet flour bhakris generally have a coarser texture.
Bhakri is considered to be the staple food of rural India. Typically farmers would eat this carb-rich food for breakfast and lunch.
Accompaniments with Bhakri
Typically bhakri is served with yogurt, chutney, more specifically garlic chutney, onion, pithla, thecha, spicy chutney made using green chilies and peanuts. It also pairs well with some spicy veggies or curries. I love to enjoy it with Baingan bharta or Maharashtrian takachi kadhi.
In Maharashtra, Bhakris are generally part of the main meal or thali too. They are typically served with some spicy non-veg curries or in non-veg thali too. It also pairs well with matki or mugachi usal and different usal recipes.
It is also generally served with vegetarian or non-vegetarian Maharashtrian Thali. Did you check my Vegetarian Maharashtrian Thali yet?
Bhakri from North India
In the North, we generally make the bhakris from bajra. They are generally made on the tawa or in our house it was made on tawa. I have the recipe and pics ready, hopefully, I will share them before winter next year. We also make this stuffed Bajra paratha. They are stuffed with potatoes, but paneer or any healthy filling will work as well. This is typically consumed during winter months along with some bathua raita, ghee, and jaggery.
Process of making Rice Bhakri
The dough of the bhakri is made by mixing flour, salt, and water. Hot water is typically used to make the bhakris. Typically bhakris are generally made immediately once the dough is made or pliable.
The dough is then divided into equal size balls. It is then rolled into a disc. Generally done by flattening between palms, or using your palms to flatten against the rolling board, or even rolling at times. I follow the last 2 methods.
It is then first cooked on the tawa. Some water is applied on the top so that it does not dry out. It is then flipped and cooked on the other side. Then the bhakri is roasted in a direct flame on both sides. I do not have a direct flame option and hence I cook this on the tawa and not on open flame.
I would not lie, but yes making bhakris is a little difficult. Especially if you are looking to make softer ones. I have made innumerable attempts to work my way to make this rice bhakris soft. I never made rice bhakri at my mom’s place and this recipe was one I learned on my own with my trial and error.
Key points while making Soft rice Bhakri
Making the dough
The key to making soft rice bhakris is in the dough. The dough needs to be made using hot water. I also like to add a teaspoon of oil as it makes them soft. The flour is mixed with hot water and allowed to rest for 10-15 minutes. This helps the dough get hydrated. Once you are able to handle the dough, that is it has slightly cooled down, knead the dough to a smooth consistency. This is a crucial step and definitely affects the texture of the bhakris. Knead the dough with the heel of your palm to a smooth pliable consistency.
Rolling of the Bhakri
Once done, divide it into equal portions. Dust with some dry flour and the first step is to gently press it between your palms to even it out. Then either you can make the bhakri by simply tapping in between your palms or using your palms to roll it out. One can even roll it out gently using a rolling pin. While making the bhakri, apply gentle and even pressure and try to roll it out equally. Do not apply too much pressure or else it might be thin at one end and thicker on the other. Use dry flour to help roll the bhakris.
Cooking of the Bhakri
Once the bhakris are rolled, dust out the extra flour. The first cooking is generally done on the tawa. The bhakri is put on the hot tawa upside down. Water is applied on the top so that it does not dry out or become hard. Once the water appears all dried or is cooked on the underside, flip and cook on the other side.
The next step is to roast the bhakri on an open-fire stove. I do not have that and hence I have cooked it on a tawa directly. Cook it until it’s done or slight golden spots appear on both the sides. Serve it while they are still warm with some thecha, pithla, or spicy curry.
If you are storing bhakris, do store them in a clean and dry muslin cloth, wrapped always. If you do not do this they might turn hard.
Rice Bhakri | Tandalachi Bhakri | Rice Flour Bhakri
- 1 Cup rice flour
- 1 cup hot water More or less might be required depending on the flour, but generally the ratio of 1:1 works
- 1 teaspoon oil Optional
- Salt to taste
Making the dough
- In a pot add water.1 cup hot water
- Add salt and oil and let it come to a boil.Salt to taste, 1 teaspoon oil
- Once you get to the boil, switch off and add the flour slowly.1 Cup rice flour
- Mix the flour into the water.
- Add more hot water, if you think it is less.
- Once the flour is mixed, cover it and let it rest for 10-15 minutes.
- Once the flour is cooled down a bit, remove it on a large plate.
- Knead the dough with the heel of your palm, to a smooth even dough.
Rolling of the Bhakri
- Divide the dough into equal portions.
- Take one dough ball, and dust it with some dry flour.
- Even out the dough by gently pressing it between your palms.
- Shape into a circular disc of 4-5 inch diameter either by pressing between your palms or using your palms to roll it out.
- One can even roll it out gently using a rolling pin.
- Do not apply too much pressure while rolling or else it might be thin at one end and thicker on the other.
- Use dry flour to help roll the bhakris.
Cooking of the Bhakri
- Heat a tawa/griddle
- Once hot, put the rolled bhakri upside down, dusting off extra flour.
- Apply water on the top and cook the underside on a slow to medium stove until the top appears dry.
- Flip and cook on the other side.
- Once done, roast the bhakri on an open-fire stove on both sides until done.
- One can directly cook it on the tawa/griddle too.
- Cook it on both sides until it’s done or slight golden spots appear on both sides.
- Serve it while they are still warm with some thecha, pithla, or spicy curry.
- If you are storing bhakris, keep them wrapped in a clean and dry muslin cloth.
- Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml
- Read above for tips and tricks
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