Prep 30 m
Cook 10m
2 to 3 (Makes 5 flatbreads)


    1 slightly heaped cup rice flour

    1 cup water, boiled

    Salt to taste

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Ingredient Substitution Guide


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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