Name: Ragi Bhakari Recipe: Authentic Indian Gluten-Free Flatbread
Prep time: 30 min
Cook time: 10 min
Total time: 40 min
Ingredients: 2 cup Ragi Flour (also known as ragi flour or nachani flour); 3/4 cup Whole Wheat Flour (optional, for added elasticity, whole); 1 1/2 tsp Salt (adjust to taste); 1 cup Water (approximately, add more as needed); 2 tbsp Ghee (optional, for brushing)

Ragi Bhakari Recipe: Authentic Indian Gluten-Free Flatbread

40 minutes

928 reads

4 from 5 votes

Indian

About Ragi Bhakari Recipe: Authentic Indian Gluten-Free Flatbread

Discover the rustic charm of Ragi Bhakari, a traditional Indian flatbread made with nutritious finger millet flour. This gluten-free recipe, popular in Maharashtra, Gujarat, and Southern India, is a quick and satisfying meal enjoyed with spicy curries or chutneys. A touch of whole wheat flour enhances its elasticity, making it easier to work with.

Known as the "farmer's food," Ragi Bhakari offers a hearty and wholesome experience. Its simple ingredients and straightforward preparation make it perfect for both beginners and experienced cooks. Whether you're looking for a healthy breakfast, lunch, or dinner option, this recipe delivers authentic Indian flavors and a fulfilling culinary journey.

Prepare to be amazed by the ease and deliciousness of this ancient grain-based flatbread. Get ready to savor the subtle nutty flavor and satisfying texture of authentic Ragi Bhakari!

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Recipe Time & More

Prep30

Cook10

Total40

Calories145 kcal

Serves

Served AsBreakfast Dinner Lunch

Recipe TasteSalty

Ingredients

Dry Ingredients

▢ 2 cup Ragi Flour also known as ragi flour or nachani flour
▢ 3/4 cup Whole Wheat Flour optional, for added elasticity, whole
▢ 1 1/2 tsp Salt adjust to taste

Wet Ingredients

▢ 1 cup Water approximately, add more as needed

For Cooking & Serving

▢ 2 tbsp Ghee optional, for brushing

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Instructions

Prepare the Dough

Combine finger millet flour, whole wheat flour (if using), and salt in a large bowl. Mix well.
Gradually add warm water, mixing with a spatula until a shaggy dough forms.
Use the heel of your hand to knead the dough for 5-6 minutes until smooth and elastic.
Cover the dough and let it rest for at least 20 minutes.

Shape and Cook the Bhakari

Divide the dough into 7-8 equal-sized balls.
Lightly dust a clean surface with finger millet or wheat flour.
Roll each dough ball into a thin, round flatbread (about 6-8 inches in diameter).
Heat a non-stick griddle or tava over medium heat.
Place a rolled bhakari on the hot griddle. Brush the top with a little water.
Cook for 2 minutes per side, or until lightly browned and slightly puffed.
Using a clean kitchen towel or spatula, gently press the edges of the bhakari to encourage puffing. Alternatively, you can briefly hold the bhakari directly over an open flame to puff it up.
Remove the bhakari from the griddle and brush with ghee (optional).
Serve hot with your favorite curry, chutney, or vegetable dish.

Recipe Notes

Expert Tips for Perfect Ragi Bhakari

Adjust Water: The amount of water needed may vary slightly depending on the type of flour used and the humidity. Add water gradually until you achieve a smooth, pliable dough.
Resting is Key: Allowing the dough to rest is crucial for developing gluten (even though it's gluten-free) and making the bhakari easier to roll and cook.
Don't Over-Knead: Over-kneading can result in tough bhakari. Knead just until the dough is smooth and comes together.
Even Cooking: Ensure the griddle is evenly heated to prevent burning or uneven cooking. Adjust the flame as needed.