Deep · 46 g
Deep Bhakri Flour
What it is
Deep Bhakri Flour is a finely ground flour made from a specific type of millet, often jowar or bajra, which is a staple grain in many parts of India. This flour is known for its slightly coarse texture and earthy flavor, distinct from common wheat flour. It is a traditional ingredient used to create a variety of flatbreads and savory dishes, offering a wholesome alternative for everyday cooking. The milling process ensures a consistent texture suitable for traditional preparation methods.
How people cook with it
This flour is primarily used to make traditional Indian flatbreads. It can also be incorporated into other savory baked goods.
- Making savory pancakes
- Forming rustic flatbreads
- Thickening stews
- Creating savory fritters
To prepare bhakri, the flour is typically mixed with warm water and salt to form a pliable dough. The dough is then flattened by hand or with a rolling pin into thin discs. These discs are cooked on a hot griddle or tawa, often until golden brown and slightly crisp. Some prefer to toast them directly over an open flame for a smoky flavor. The resulting bread has a satisfying chew and a robust taste that pairs well with various curries and vegetable dishes.
How it differs from similar foods
This results in a denser, more rustic bread with a distinct nutty flavor profile that is less sweet than wheat-based breads.
Who it is for
Home cooks seeking to prepare authentic Indian regional cuisine will find this flour essential.
How to keep the rest
To maintain freshness, store the flour in an airtight container in a cool, dry place away from direct sunlight. This helps prevent moisture absorption and preserves its flavor and texture. It is best to use it within a few months of opening.