BAJARI CHI BHAKARI / BAJRA BHAKRI /
PEARL MILLET FLAT BREAD
INGREDIENTS
|
Bajri che peeth / pearl millet flour
|
2 cups + for dusting
|
|
Salt
|
¼ tsp
|
|
Oil
|
1 tbsp
|
|
Hot water
|
As required
|
|
Til seeds / white sesame seeds
|
2 – 3 tbsp
|
METHOD:
1.
Take the flour in a large flat plate with high
edges.
2.
Add into it salt and mix.
3.
Make a well in the centre and pour in the oil.
4.
Use hot water to the temperature where you can
tolerate the heat with your bare hands.
5.
Add in hot water little at a time, as required
and make a smooth pliable dough.
6.
Knead it well for 2 – 3 min.
7.
Divide into large balls.
8.
In the same plate use flour for dusting. Keep a
ball of dough again dusted well with flour.
9.
Sprinkle a pinch of til seeds on the top side of
the dough ball. Dust your hands with flour.
10.
Using your fingers and the palm of your hand try
to flatten the dough to a thin circle.
11.
All the time you do this make sure it is not
sticking at the bottom, so dust with flour regularly.
12.
Try to shape the circle as thin as possible.
Brush and dust off the excess flour.
13.
When your griddle is hot, reduce the flame to a
low.
14.
Now carefully pick up the prepared bhakri and
invert it over on the griddle. Which means the side with the sesame seeds will
now be in contact with the griddle.
15.
Sprinkle some water on the bhakri and carefully
spread the water covering the entire surface, even the edges. You will have to
be a little quick in doing this.
16.
Sprinkle a few sesame seeds on this side while
its still moist because of the water.
17.
When you see that the now moist surface has
dried up, flip over the bhakri.
18.
Now increase the heat and allow the other side
to cook well.
19.
When you notice dark brown spots have started
forming at the base, using a pair of tongs again flip over the bhakri, but this
time directly on the open flame.
20.
You will notice that it will start to puff up.
21.
Remove and serve along with any masaledar
vegetable or curry, like bharli Vangi, bhogi chi bhaji, pithle etc.
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