Bhakri is a traditional flatbread commonly consumed in the rural regions of Western India, particularly in Maharashtra, Gujarat, and Karnataka. It is typically made from coarse flours such as jowar (sorghum), bajra (pearl millet), or rice flour, which give it a dense, hearty texture.
Unlike other Indian flatbreads like chapati or roti, which are usually made from wheat flour and have a soft, pliable texture, bhakri is thicker and more rustic. It is often cooked on a hot griddle until it develops a slightly crisp exterior while remaining tender inside.
Bhakri is distinct in its preparation, as it is often flattened by hand and cooked without the use of oil, contributing to its characteristic dry texture. This flatbread is traditionally served with spicy curries, lentils like amti, chutneys, or even as an accompaniment to fresh vegetables or yogurt.