1. Sieve together flour and salt.

2. Add a little water at a time, knead into a soft pliable dough.

3. Knead dough for 2-3 minutes till smooth and elastic.

4. Take a pingpong ball sized lump of dough.

5. Make a ball, dust in dry bajri flour.

6. Roll on a clean polythene sheet or rolling board.

7. Use dry flour to dust as you roll.

8. Make round of 6? diameter.

9. Dust off excess dry flour, place on warmed griddle.

10. Sprinkle a few drops water and brush to coat bhakri evenly.

11. Flip and allow wetted side to cook till spots form.

12. Invert on direct gas flame, use tongs to hold.

13. Roast till brown spots appear and bhakri is crisp.

14. Serve hot with any desired vegetable dish or dal.

Note:

Do not keep dough for too long after kneading. It loses its elasticity if kept for too many hours. Mix as much as you may need, and make more as required. One may also pat the bhakri as thin as required by patting with palm and rotating. It requires skill and Practice and may not come easily at first. But a little bit of practice and one can get the hang of it.

Making time: 20 minutes
Makes: 5-6 bhakris
Shelflife: Best fresh