Gujarati Bhakri Recipe, How to make Gujarati Bhakri
Recipe type: Indian bread
Cuisine: Gujarati
Prep time: 
Cook time: 
Total time: 
Serves: 2
Gujarati Bhakri Recipe - Indian whole wheat flat bread traditionally made on clay based pan & served with Gujarati curries.
  • Wheat flour: 1 1/2 cup
  • Oil: 2 tbsp
  • Ghee: 1 1/2 tbsp for smearing
  • Water: 1/2 cup for kneading
  • Salt: 1 tsp or to taste
To knead Gujarati Bhakri Dough
  1. In a mixing bowl take wheat flour. Wheat flour must be coarsely grounded for bhakri.
  2. Now add 2 tbsp of oil and 1 tsp salt. Add salt as per your taste.
  3. Mix well oil with wheat flour using hand.
  4. By adding little water at time knead the bhakri dough. Knead properly the dough so that the bhakri will become softer.
  5. The dough for bhakri should be a little harder than regular Roti / Chappati dough.
  6. Dough for Gujarati bhakri is ready. Let us roll and roast bhakri from dough now.
To roast Gujarati Bhakri on tava / taavdi
  1. Divide the wheat bhakri dough in round balls. The size of bhakri dough ball should be bigger than the roti dough balls.
  2. Take one bhakri dough ball on rolling board (chakla) and roll in round dish shape using rolling pin (belan). Bhakri should be thicker than normal paratha.
  3. Roll evenly so that the thickness is even across bhakri.
  4. Now using edge of rolling pin press small pit like groves on bhakri. This way bhakri will absorb more ghee once cooked.
  5. Heat a flat bottom pan / tawa. If you have clay based tawa called taavdi than you can also use that.
  6. Once the pan is hot place the rolled bhakri and roast it. Flip to other side and roast till it becomes golden brown.
  7. Use a bhakri presser or even a pav bhaji mesher to press bhakri while roasting.
  8. Bhakri is ready once it is evenly roasted and cooked from inside.
  9. Place the bhakri in a serving plate, smear some clarified butter (ghee). Bhakri is ready.
  10. Repeat the process for remaining bhakri dough.
  11. Gujarati bhakri is ready. Serve bhakri hot with a cup of tea or with sabji like sev tamatar, aloo sabji, aloo baingan sabji etc.
1. Use coarsely grounded wheat flour for better result. This way Gujarati bhakri will become crunchy.

2. While kneading dough, knead hard so that bhakri will become crispier.
Recipe by WeRecipes at