Jowar bhakri
AI-drafted · awaiting admin review
A hand-patted flatbread of sorghum flour, the staple bread of rural Maharashtra.
Region: Maharashtra (Deccan plateau)Occasion: Everyday mealTime: 30 minServes: 4Vegan
Ingredients
- 2 cups jowar (sorghum) flour
- About 1 cup hot water
- A pinch of salt
- Extra flour for dusting
Method
- Take a little flour at a time and knead it with hot water into a smooth, soft dough. Knead each portion just before patting it out.
- Place a ball on a floured board and pat it out with your palm into a thin round, turning it as you go.
- Lay it on a hot iron tawa, top side up, and brush the top with water.
- When the water dries, flip it and cook the other side for a minute.
- Hold it over an open flame or press with a cloth so it puffs up. Serve hot with pithla, zunka or thecha.
History
Jowar grows well in the dry Deccan, and jowar bhakri has fed Maharashtra's farming families for centuries.
Significance
Jowar is a millet, and the Government of India has promoted millets such as jowar for nutrition and water-saving farming, especially in the International Year of Millets 2023.