Where it comes from
The daily bread of the Deccan. Without gluten there is nothing to roll, so bhakri is patted flat with a wet palm — a skill measured in years, and the reason each one has a slightly different edge.
Method
- 1
Hot-water dough
08:00Pour boiling salted water over the flour and mix with a spoon. When cool enough, knead into a soft, pliable dough.
- 2
Pat it out
05:00With a wet palm, press a ball into a thin round on a board, rotating as you go. Dust with dry flour.
- 3
Cook on the tawa
04:00Lay it down, wet the top with water, flip when the underside sets, then press until it puffs.
- 4
Finish over flame
01:00Move it directly onto the flame for a second so it balloons.
Cook's notes
- Boiling water is what makes millet dough workable.
- Keep a bowl of water beside you — wet hands are the whole technique.
