Instructions: Rub the ghee into the flour, then use enough warm water to make a firm dough. Devide the dough into walnut sized pieces.

Heat a heavy frying pan or tavi over a medium heat. Roll out bhakhri thick and small-aproximately 7 cms, 3 inches in diameter. Cook on both sides in the frying pan without oil. Then add a teaspoon of oil and alloww bhakhri to bubble up. Turn and cook the other side. Bhakris should be golden brown and crisp on the outside.

Variation:
You can make sweet bhakri by adding 4 Tbsp of sugar to the water you used initially to make the dough.

Vegetarian Curry Book, Asha Naran

NOTES : Rub the ghee into the flour, then use enough warm water to make a firm dough. Divide the dough into walnut sized pieces.

Heat a heavy frying pan or tavi over a medium heat. Roll out bhakhri thick and small-approximately 7 cms, 3 inches in diameter. Cook on both sides in the frying pan without oil. Then add a teaspoon of oil and allow bhakhri to bubble up. Turn and cook the other side. Bhakris should be golden brown and crisp on the outside.

Variation:
You can make sweet bhakri by adding 4 Tbsp of sugar to the water you used initially to make the dough.

Vegetarian Curry Book, Asha Naran

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