Jwarichi Bhaakri (Jowar Roti)

This is my concluding post to the previous two posts. Although, a lot of fellow-bloggers have already shared the recipe for a perfect bhaakri, I would like to do my bit for promoting this extremely down to earth and healthy roti.
'Bhaakri', traditionally a farmer's food, can be made from Jowar (Sorghum), Bajra (Millet), Nachani (Finger Millet) or Rice flour. These rotis are very nutritious but at the same time, they are very light on the stomach. For this reason, back in the days, people made Wheat roti only during the day and Jowar roti at night . Also, bhaakri made with bajra flour is reserved for the winter months as it has a lot of heat. This bhaakri is eaten with some homemade loni (butter) to beat the heat in the bajra roti.
Jwarichi bhaakri goes well with any curry/dry vegetable or chutneys, the most popular combo being, 'Zunka-bhaakri'. Bhaakri also goes perfectly with 'Bharli vaangi' and 'Mudda bhaaji'. Making bhaakri requires a little bit of practice and patience, but once you master this skill (which does not take a long time), you will regret why you never tried it before.The most important factor for making good bhaakris is the availability of fresh flour, which can be a little difficult here in the US. I have tried a lot of brands and found that 'Bansi Jowar flour' is very good and consistent in quality. If the flour is not fresh then your bhaakri will start cracking, so make sure you get good flour.

Ingredients:
Jwariche peeth (Jowar flour)
Warm water

Method:
The best part about making bhaakri, is that you do not need to make the dough in advance and let it rest for a while. Make the dough as you go along making the bhaakri, and adjust according to how many you want to make. This is the reason why I have not given specific measures for the recipe.
First of all, take some Jowar flour and make a dough by adding warm water little by little. Knead the dough till it becomes smooth. If at any point your bhaakri starts cracking, throw it back in with the other dough, and knead the dough again.

Now take a small ball of dough and dust it with some jowar flour like this...

Initially, start with a smaller ball of dough to make it easier and make small bhaakris. I started the same way until I got used to the technique.
Next, dust your fingers with a little flour and start patting the ball of dough on a polpat (platform used for making rotis) with your fingers. As you pat, make sure you also turn the bhaakri a little with your fingers. This will ensure that it gets spread evenly on all sides. If it starts sticking to the platform, remove the bhaakri carefully from the surface and dust a little more flour. The best way to remove the stuck bhaakri is to shake the platform a little, then slide off the bhaakri onto your hand and then dust the platform with flour. Resume the patting process until you have an evenly thin, round bhaakri like this...

Don't be discouraged if the results are not good at the first try, it will get easier and better with practice. Remember, this is very healthy with no salt and no oil! :)
Now carefully transfer the bhaakri to the tava (preheat the tava just as you would for making chapati). Best way to do this would be, inverse the polpat ,take the bhaakri in your hand, and toss it onto the tava. Apply the warm water on the entire upper surface of the bhaakri, like so...

Once the water starts drying out a little, flip the bhaakri and cook on the other side. Now, normally, after this step the bhaakri is finished cooking directly on the flame. But since, I have an electric coil stove, I just cook it on the tava as I would cook chapati (In this case you can also use a stainless steel stand that is used to make phulkas on an electric coil stove). Keep flipping till both sides are browned well.

Once cooked on both sides, remove from the tava and eat hot with a little dollop of tup (ghee) and your favorite curry.

Whenever we get a chance, my husband and me enjoy a hot bhaakri , right off the tava, with a little tup (ghee) and salt. All you need to do is cut the bhaakri into half, open each half just as you would open a pita pocket, spread a little ghee inside and sprinkle some salt. Heavenly!!!
Or, you can just take an entire bhaakri, spread some ghee on it and sprinkle it with salt and then forget all your worries...
I do hope that you would give this humble roti a try and enjoy it just like we do in our family.

Here are some other interesting ways that I found from fellow-bloggers to make this bhaakri :
Jowar Roti -- An easy way by Shilpa of Aayi's Recipes
Jowar Bhakri by Swapna of Swad