Jowar Bhakri

Method

1. 01

   Bring 1/2 cup of water to a boil. Add to the flour and salt, mixing with a spoon. Add more warm water gradually to make a soft dough. Jowar dough is less elastic than wheat — handle gently.

2. 02

   Divide into 6 portions. Place one on a damp cloth or plastic sheet. Pat out with your palms into a round 5mm thick — Bhakri is never rolled with a pin.

3. 03

   Transfer carefully to a hot, dry tawa. Cook 2 minutes until the edges look dry.

4. 04

   Flip and cook 2 more minutes. Then hold directly over a medium flame for 15–20 seconds per side to puff and char slightly.

5. 05

   Serve hot with cold-pressed mustard oil and raw onion — the classic Marathwada combination.