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4 Rice bhakris served on a plate with thecha on top and solkadhi and pithla seen in the background.

Rice Bhakri | Tandalachi Bhakri | Rice Flour Bhakri

Soft and fluffy Rice Bhakri or tandalachi bhakar or bhakri is a vegan and gluten-free flatbread from India, made using flour, salt, and water.
Prep Time: 10 minutes
Cook Time: 30 minutes

Ingredients

  • 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

Instructions

Making the dough

  • In a pot add water.
    1 cup hot water
    Water boiling in Pot.
  • Add salt and oil and let it come to a boil.
    Salt, 1 teaspoon oil
    Oil and Salt added to water.
  • 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.
    Flour added to water.
  • 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.
    Rice dough ball ready to be rolled.
  • Even out the dough by gently pressing it between your palms.
    Tapping the dough to even the bhakri.
  • Shape into a circular disc of 4-5 inch diameter either by pressing between your palms or using your palms to roll it out.
    Rolled tandalachi bhakri.
  • 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.
    Cooking of tandalachi bhakri on the tawa.
  • Apply water on the top and cook the underside on a slow to medium stove until the top appears dry.
    Applying water on top of the bhakri.
  • Flip and cook on the other side.
    Cooking of the bhakar on the bottom.
  • 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.
    Bhakri being puffed up,
  • 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.

Notes

  • Standard US Size cups and spoons were used. 1 cup = 237 ml, 1 teaspoon = 5 ml
  • Read above for tips and tricks