Rice flour bhakri

Rice flour,
warm water.


1. Add salt to rice flour. Knead the dough with warm water to make a soft dough.

2. Make round balls of 2 inch diameter.

3. On a flat plate/thali, or a plastic paper, sprinkle some rice flour and pat the ball with palms. Rub a little bit of flour to your hands to make patting easier. Gently work in a circular motion to make a round disc. As you go on pressing out the disc, it keeps rotating in a clockwise direction.
The disc should not be too thin.
4. Heat a griddle. Turn heat to low and lift the disc very carefully with both your hands underneath and place it with the bottom side up on the pan. Sprinkle and spread some water over the top .

5. When the water dries up, flip over and roast the other side for a second.

6. Lift from the pan and with the help of a tong hold it over a direct flame. Roast both the sides alternately until it puffs up and gets small black spots on both the surfaces. Avoid over roasting.

7. Serve nice crisp bhakris with homemade butter or ghee on top, with
garlic chutney or pithale.

Tip: Once the dough is kneaded, start working on the patting process immediately, else the top of the bhakris may crack on roasting. Preparing bhakris for the first time can be hasslesome. Modern houses are equipped with electric cooking range where it is a bit difficult to make good bhakris. A trick is to, put the disc in a microwave for 20-30 seconds as removed from the pan. Hold it over the coil of an electric range and finish with roasting.