Bhakri

From Wikipedia, the free encyclopedia

Bhakri (भाक्री bhākrī) is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Gujarat, Maharashtra and northern Karnataka.

Like breads around the world, bhakri is a staple. It is made mostly from jowar flour, bajra flour, nachni flour and even rice flour (in the Konkan region). Bhakri are made primarily with oil, water, and flour. Bhakri has traditionally been the farmer's food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch. In modern days however, bhakri has been replaced by rotis and phulkas but still enjoys its own fan-following. Typically bhakri is accompanied by various curries, chutney (thecha - a thick paste of really hot green or red chilies) and raw onion. Bhakri has its own advantages from dietary point of view. Being made from cereals, it is high in protein but at the same time very easy to digest. It is made of comparatively coarse flour and hence more nutritious than the fine flour. Although the convienience of roti exists bhakri is still used for traditional Indian meals and when people are up for a delicacy.

Other Indian breads include: roti, chapati, paratha, kulcha, and phulka.

This article does not cite any references or sources. (August 2007) Please help improve this article by adding citations to reliable sources. Unverifiable material may be challenged and removed.