Rice Bhakri | Tandalachi Bhakri | Rice Flour Bhakri

Step 1

In a pot add water.

Step 2

Add salt and oil and let it come to a boil.

Step 3

Once you get to the boil, switch off and add the flour slowly.

Step 4

Mix the flour into the water.

Step 5

Add more hot water, if you think it is less.

Step 6

Once the flour is mixed, cover it and let it rest for 10-15 minutes.

Step 7

Once the flour is cooled down a bit, remove it on a large plate.

Step 8

Knead the dough with the heel of your palm, to a smooth even dough.

Step 9

Divide the dough into equal portions.

Step 10

Take one dough ball, and dust it with some dry flour.

Step 11

Even out the dough by gently pressing it between your palms.

Step 12

Shape into a circular disc of 4-5 inch diameter either by pressing between your palms or using your palms to roll it out.

Step 13

One can even roll it out gently using a rolling pin.

Step 14

Do not apply too much pressure while rolling or else it might be thin at one end and thicker on the other.

Step 15

Use dry flour to help roll the bhakris.

Step 16

Heat a tawa/griddle

Step 17

Once hot, put the rolled bhakri upside down, dusting off extra flour.

Step 18

Apply water on the top and cook the underside on a slow to medium stove until the top appears dry.

Step 19

Flip and cook on the other side.

Step 20

Once done, roast the bhakri on an open-fire stove on both sides until done.

Step 21

One can directly cook it on the tawa/griddle too.

Step 22

Cook it on both sides until it's done or slight golden spots appear on both sides.

Step 23

Serve it while they are still warm with some thecha, pithla, or spicy curry.

Step 24

If you are storing bhakris, keep them wrapped in a clean and dry muslin cloth.