TANDULACHI BHAKRI / RICE FLOUR FLAT BREAD / तांदुळाची भाकरी

Bhakari is an integral part of Maharashtrian Cuisine. It's flat bread made from either rice flour / jowar flour or bajari flour. It tastes great along with a spicy curry or gravy. Ideally it is eaten along with Bharli Vangi ... or Pithale and and is used to mop up the rassa with bite sized pieces of the bhakari. Giving below links for the accompaniment.  You can also serve them with lasun chutney or michi cha kharda or thecha.

http://paripoornapaksiddhi.blogspot.in/2013/06/bharli-vangi-stuffed-brinjal.html 

http://paripoornapaksiddhi.blogspot.in/2014/03/kothimbir-pithle-type-1.html 

http://paripoornapaksiddhi.blogspot.in/2014/03/shevgyachya-shenganche-pithle.html

http://paripoornapaksiddhi.blogspot.in/2015/10/daliche-pithle-besan-pithale-savory.html 

http://paripoornapaksiddhi.blogspot.in/2013/06/lasoon-chutney-garlic-chutney.html 

http://paripoornapaksiddhi.blogspot.in/2013/07/mirchi-cha-kharda-mirchi-chi-chutney.html 

TANDULACHI BHAKRI / RICE FLOUR FLAT BREAD / तांदुळाची भाकरी 

INGREDIENTS

Tandulache peeth / rice flour	2 cups + for dusting
Warm water	As req.

METHOD:

1.       Take the flour in a bowl.

2.       Add water as required and knead to a soft smooth dough.

3.       Make sure water is a little hot but still bearable with bare hands.

4.       Divide the dough into egg sized balls.

5.       Dust the plate with a little flour, roll your dough ball too in flour.

6.       Using your fingers and the palm of your hand, pat the dough into a thin circle.

7.       You may have to keep on turning around the plate to get the dough evenly thin.

8.       Also make sure it does not stick to the bottom, so keep on dusting below.

9.       Heat a griddle / tava.

10.   Carefully pick up the flattened out dough and invert it on to the griddle.

11.   Sprinkle a little water on top and apply a thin layer of water on the top of the circle.

12.   Keep the flame low.

13.   Slowly you will see that the top has dried a little. At this point invert the circle over and increase the flame.

14.   When light spots start to appear on the lower side of the circle, pick it up and again invert it over an open flame.

15.   Slowly the bhakri will start to puff up.

16.   Remove on to a kitchen duster and continue the same way with the rest.

17.   I usually prefer tearing it up in half, and drizzling pure ghee into the pocket.

18.   Serve them hot along with zunka or pithale.

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