By Devi Poojari
July 9, 2024
Bhakri or the indigenous Indian flatbreads, use a variety of flours that are gluten-free and packed with nutritional density. Made using an assortment of millets or grains, these breads are a great way to incorporate variety into one’s diet.
One of the staple varieties of bhakri, jowar bhakris are eaten across regions all-year round.
Nutrient-dense finger millets ground to make a flour form the foundations of this healthy bhakri that can be eaten as a staple.
A North Indian winter specialty, bajra bhakris are often relished with jaggery or smashed onions and chillies to make a simple yet wholesome meal.
Popular along the Konkan coast, these soft and fluffy bhakris pair well with spicy seafood curries and pickles.
An urad dal based bhakri that is traditional to Khandeshi cuisine, the kalna bhakri also uses a bit of jowar flour in the dough mixture.
Using whole cornmeal to give it a grainy texture, the bright yellow flatbread is a delicacy in Gujarati and Maharashtrian cuisines.