Flatbreads are simple breads made with flour, salt and water and usually don’t make use of leavening (yeast or any dough rising agent) – there are a few exceptions like pita bread that is made with yeast. In India flatbreads are made with a variety of flours such as wheat, rice, bajra etc and are very healthy. Read more
Soaking time: 3-4 hours | Preparation time: 5-10mins | Cooking time: 3-4 mins per Bhakri | Yields 10-12 Bhakris
- 1-1/2 cups boiled rice (ukda chawal/ukdo/katsambar) * see note
- salt to taste
- 5 large banana leaves cut into half * see notes
1. Wash & soak rice for 3-4 hours. Drain & grind to a fine paste using water sparingly to achieve a thick dry batter.
2. Wash & wipe the banana leaves to remove any traces of moisture. Cut each leaf into half. Remove the spine of the leaf so what you have are equal sized square pieces which don’t fold while you are at work.
3. Place about 2-3 tbsp of batter in the centre of a square. Place another leaf over it (or fold in the centre if you haven’t removed the spine of the leaf). Using a rolling pin roll out the batter thinly * see note#2
3. Fry the Bhakri on a hot cast iron (or non stick) skillet/tawa without edges on a medium high until the leaf is browned (almost burnt) on both sides. You may carefully remove the leaf to check if the pancake has cooked. Each side takes about 2 mins * see note#2. Remove the leaf and fry on the tawa till both sides are lightly browned.
5. Serve hot with Pork Bafat (Dukra Maas).
1. Commercially sold banana leaves are already halved for ease of transportation. You will need 5 such pieces which you will need to cut again into four equal pieces
2. The traditional Bakri is much thicker than what I prepared. Thick Bakris are a result of very thick & dry batter which is ground in a traditional gatno (stone mortar & pestle) and is then patted down on the banana leaf by wetting one’s fingers. Sometimes the mixer grinder is not thick-batter-friendly as you will need to add some water during the grinding process – this makes it difficult to pat the batter and spread it on the leaf using one’s fingers. Hence the rolling pin method is applied to result in thinner Dosa like Bakri.
3. Do not roll out very thin Bhakri as they will turn hard and chewy as they cool.
4. If the batter is thick enough you can pat a thick bhakri of about 1/2 inch thickness and 5-6 inches in diametre . There is no need for a rolling pin in this case.
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