An Indian bread prepared using Jower/Sorghum flour. This is the staple diet of North Karnataka, Maharashtra, and Gujarat.
Cuisine: North Karnataka, Maharashtra and Gujarat
Time Required: 20 Minutes
2 cups Jowar / Sorghum flour
1 Cup Hot water
Mix flour with water and knead thoroughly to make a dough. If required more water can be added. Divide the dough into 8 balls. Flatten the dough into a circular shape on a floured surface using palms.
Place the roti on a hot tava/griddle and apply water on the top side of the roti using a damp cloth.
Now turn the roti and roast for a minute and remove and directly put it on fire. It puffs up immediately. Remove to a serving dish.
Serve hot Bhakri – Jowar Roti with Butter, Yennagayi Palya/side dish prepared using Egg plant, Raitha, Ranjaka, Soppina Palya etc.,