Thick Roti-Style (Bhakri) Flatbread (2 ways!)
In the mood for bread but low on time? These discs of unleavened, flatbread-y goodness are quickly made by hand and cooked stove-top in a skillet.
Prep Time5 mins
Cook Time20 mins
Total Time25 mins
Servings: 4 (2 per serving)
Calories: 160kcal
Ingredients
- 1 cup Bob's Red Mill Gluten Free 1-to-1 Baking Flour
- 1 tbsp oil
- pinch salt
- 0.5 cup boiling water
Instructions
- Preheat a skillet or pan at low heat.
- Combine the flour, salt and oil in a bowl. Add boiling water. Stir with a fork until the dough starts to come together. Use clean hands to knead the dough into a smooth ball. Divide into about 8 smaller balls (about 2 tbsp dough each). Cover with a moistened paper towel.
- Raise the skillet temperature to medium-high heat.
- Remove one dough ball. Flatten into a uniform, circular shape, about 5.5 inches in diameter, using either a tortilla press or a rolling pin.
Method 1: Skillet-Fried bhakri
- Place the flattened disc onto the heated skillet. Cook on one side until tiny bumps begin to appear on the top surface, about 1 min. Flip and cook on the other side, about 30 seconds.
- Add about 1/4 tsp oil to the top surface of the bhakri. Flip it over and press with a spatula so the flatbread sizzles in oil and starts to puff up, about 5-8 seconds. Flip over again and cook on the second side, pressing with a spatula for about 5 seconds more. Transfer to a covered plate and repeat.
Method 2: Skillet-Cooked bhakri
- Preheat a roti jari on a second burner at low heat.
- Place the flatbread disc onto the heated skillet. Cook on one side until tiny bumps begin to appear on the top surface, about 1 min. Flip and cook on the other side, about 30 seconds.
- Raise the jari burner to high heat. Transfer the flatbread to the jari and puff it up under high heat being careful not to burn it, about 3 seconds on each side. Reduce the jari burner back to low heat.
- Transfer the bhakri to a covered plate and repeat the process, starting with a fresh dough ball. Serve immediately;
Notes
Method 1 is a bit easier and involves puffing the bhakri up directly on the skillet with the help of a spatula and a few drops of oil.
Method 2 of this recipe works best when using 2 burners: one for the skillet and one for the jari for puffing the flatbread up to complete the cooking process.
Depending on the batch of flour an additional tablespoon of water may be needed to help the dough come together properly.
To keep the dough from sticking to the tortilla press, tear a ziplock bag at the side seams, keeping the bottom seam intact, so it folds open like a book. 'Sandwich,' the flattened dough ball between both sides of the ziplock bag before pressing down on the tortilla press. When hand rolling it, I sometimes have to use rub a tiny droplet of oil onto the rolling surface to keep the dough from sticking
Nutrition
Calories: 160kcal | Carbohydrates: 30g | Protein: 2g | Fat: 3g | Sodium: 11mg | Potassium: 59mg | Fiber: 1g