Maharashtrian Koli recipe for bhakri or rice flour flatbread
A staple with seafood dishes, this unleavened bread only uses rice flour and salt
| PREP TIME | 30 m |
|---|---|
| COOK TIME | 10m |
| SERVES | 2 to 3 (Makes 5 flatbreads) |
1 slightly heaped cup rice flour
1 cup water, boiled
Salt to taste
1. To make rice bhakri, add a cup of water in a thick-bottomed non-stick pan on a medium-high flame.
2. Add salt. Note: While we have added salt to this recipe, many Maharashtrian families make its authentic version without the use of salt.
3. Allow the water to come to a boil. Once the water boils, add in the rice flour. This step is important to make the dough of bhakri and also makes rolling easier.
5. Immediately, mix well using a wooden ladle. Ensure that there are no lumps in it.
6. Switch the flame off and cover it with a lid; keep aside for 15 minutes. This helps in the thickening of rice flour and form a lump like a dough.
7. Knead the dough well using your hands, so that it becomes smooth and rolling becomes easier.
8. Divide the dough into five equal portions. Take a portion of the dough and flatten it by patting it in between your palms.
9. Roll a portion of the dough into a 8-inch diameter thin circle using water to keep it moist. You can also roll the bhakri by patting it with your fingers and hand, instead of using a rolling pin.
10. Heat a non-stick griddle and place the flattened bhakri on it. Cook the rice bhakri on a medium flame until both the sides are cooked.
12. Repeat steps to make more rice bhakris. Serve with fish gravies and fish fry. Enjoy!
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