Nagli bhakri (finger millet flatbread)
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A thick, hand-patted flatbread of finger millet flour baked on a clay or iron griddle, a daily food of the tribal villages of Dadra and Nagar Haveli.
Region: Dadra and Nagar HaveliOccasion: Everyday mealsTime: 30 minServes: 6 bhakrisVegan
Ingredients
- 2 cups nagli (ragi / finger millet) flour
- About 1 cup warm water
- A pinch of salt
- Extra flour for patting
Method
- Mix the flour and salt and add warm water little by little, kneading with the heel of the hand into a smooth dough. Knead each portion again just before use.
- Take a ball of dough and pat it out on a floured board or plate into a round about 5 mm thick, turning it as you go.
- Place it on a hot tawa, wet-side up, and spread a little water over the top with your fingers.
- When the base is set, turn it over and cook the other side, pressing gently.
- Hold the bhakri over the open flame for a few seconds so it puffs and roasts. Serve with a vegetable, dal, chutney or dried fish.
History
Finger millet grows well on the rain-fed hill slopes of the Sahyadri foothills, and tribal families of the region have grown it alongside paddy for generations.
Significance
Nagli is filling and rich in calcium and fibre. It is part of the millet foods promoted during the International Year of Millets 2023.