In the mood for flatbread but low on time? These discs of unleavened, flatbread-y goodness are quickly made by hand and cooked stove-top in a skillet.

Bhakri is a type of Indian, roti-style flatbread that is generally more thick and coarse than chapatti. The texture of bhakri is more forgiving than chapatti and has traditionally been made using a range of flours including wheat, millet, sorghum, and even rice across the various regions of India. This post shows a scalable way to make a Gujarati-inspired bhakri using a more commonly available off-the-shelf gluten free flour blend in place of the wheat flour often used in the region.

The keys to maximizing flavor and texture are to a) cook each bhakri as it is rolled and b) serve the bhakris immediately. Gluten free, plant-based and vegan and yeast free.