bhakri

Bhakri () is a round flatbread often eaten in the cuisines of the states of Maharashtra, Gujarat, Rajasthan, and Karnataka in India. Bhakri is prepared using jowar or bajra, which make a coarser bread than does regular wheat chapati flour. Bhakri can be either soft or hard in texture, unlike khakhra, which is always hard.

==Grains and variants== Different types of millet are the common grains used for making bhakris. These millet bhakris are popular in the Deccan Plateau regions of India (Maharashtra and Northern Karnataka) as well as the semi-arid regions of Rajasthan. In the coastal Konkan and Goa regions of western India rice flour is used for making bhakri. Jowar bhakri – Jowar bhakris are the most common type of bhakri. The dough is prepared by mixing jowar flour with hot water and then flattened by hand. Bajra bhakri – Bajra bhakris are mainly prepared in winter, especially near the festival of Sankranti. The preparation is similar to jowar bhakris. Makai bhakri – Cornmeal bhakris are commonly prepared during winters. Also known as makai no rotlo in Gujarati and makyachi bhakri in Marathi. Ragi bhakri – Ragi bhakhris, or ragi rottis, are made of red finger millet. They are prepared similarly to other bhakris. Rice bhakri – Rice bhakhris are made of rice flour, prepared similarly to other bhakris. They are common in the Konkan region. Wheat bhakri – Wheat bhakris are like wheat rotis, but bigger in size and depth, with proportionally more oil. Pulse bhakri – Prepared from urad dal or mixed flour of urad and jowar, also known as kalna bhakri. They are common in the Khandesh region.