Bhakri Gujarati Recipe (ભાખરી બનાવવાની રીત) – Traditional, Soft & Crispy Homemade Recipe

🌾 Introduction: Maa ni Rasoi ni Khushboo…

Bhakri Gujarati Recipe


There’s something magical about the smell of fresh bhakri roasting on a hot tawa… isn’t it? The moment that earthy aroma of roasted wheat flour mixes with melting ghee, it instantly takes you back to your childhood.

Growing up in a Gujarati household, bhakri wasn’t just food — it was emotion. Maa ni rasoi ma, dadi na haath ni bhakri… garam, soft inside and crispy outside… served with ringan no olo, lasan chutney, or gud-ghee. Bas, life set!

Even today, when I make this bhakri recipe Gujarati style, I remember those simple village days — chulha par banti bhakri, haath thi dabavine phulaveli… pure love!

In this detailed guide, I’ll teach you the authentic bhakri banavani rit, along with pro tips, mistakes to avoid, and variations so that you can make perfect, soft & crispy bhakri every single time.

🫓 What is Bhakri?



Bhakri is a traditional Gujarati flatbread, thicker than roti and slightly crispier in texture. It is made using wheat flour (atta) and cooked using a unique pressing technique on a hot tawa.

Unlike regular roti:

  • Bhakri uses stiff dough
  • It is thicker
  • It is pressed while cooking
  • It develops a crispy outer layer

👉 It is a staple in Gujarati thali, especially in Kathiyawadi cuisine.

🧂 Ingredients for Bhakri Recipe Gujarati Style

Here’s everything you need for making authentic homemade bhakri:

Ingredient Quantity Tips
Wheat flour (atta) 2 cups Use slightly coarse atta for better texture
Salt ½ tsp Adjust to taste
Oil or ghee 1 tbsp Makes bhakri soft
Water As needed Use warm water
Ghee (for serving) Optional Enhances flavor

💡 Pro Tip: Use slightly coarse wheat flour instead of very fine atta — this gives the perfect traditional texture.

👩‍🍳 How to Make Bhakri Step by Step (Bhakri Banavani Rit)

🔹 Step 1: Prepare the Dough

  • In a bowl, add wheat flour and salt
  • Add 1 tbsp oil or ghee
  • Mix well
  • Gradually add water and knead into a stiff dough

👉 Dough should NOT be soft like roti dough

💡 Tip: Stiff dough is the secret of crispy bhakri recipe

🔹 Step 2: Knead Properly

  • Knead for 5–7 minutes
  • Dough should be firm but smooth
  • Cover and rest for 10 minutes

🔹 Step 3: Shape the Bhakri

  • Take a medium-sized dough ball
  • Flatten using hands (not rolling pin initially)
  • Then lightly roll into a thick circle

👉 Thickness is key — not too thin!

🔹 Step 4: Cook on Tawa

  • Heat tawa on medium flame
  • Place bhakri on hot tawa
  • Cook one side partially

🔹 Step 5: Press & Roast

  • Flip bhakri
  • Use cloth or spatula to press gently
  • Rotate and press evenly

👉 This step makes bhakri cook properly inside

🔹 Step 6: Final Roasting

  • Flip again
  • Press edges
  • Optionally roast directly on flame

🔹 Step 7: Apply Ghee

  • Remove and apply ghee
  • Serve hot 😍

🔥 Pro Tips for Perfect Soft Bhakri Recipe

  • Dough Tips: Always use stiff dough
  • Cooking Tips: Medium flame is best
  • Texture Tips: Thick = soft inside
  • Village Tip: Add 1 tsp hot oil (moyan)

❌ Common Mistakes to Avoid

  • Using soft dough
  • Making bhakri too thin
  • Not pressing while cooking
  • Cooking on high flame
  • Skipping resting time

🌈 Variations of Bhakri

🌶️ Masala Bhakri

  • Red chili powder
  • Turmeric
  • Ajwain
  • Coriander leaves

🌾 Jowar Bhakri

Use jowar flour instead of wheat and knead with hot water.

🌿 Bajra Bhakri

Made with bajra flour, best for winters.

🍽️ Serving Suggestions

  • Ringan no olo
  • Sev tameta nu shaak
  • Lasan chutney
  • Pickle (athanu)
  • Gud + ghee

🥗 स्वास्थ्य फायदे (Health Benefits of Bhakri)

  • Rich in fiber
  • Good for digestion
  • Keeps you full longer
  • Provides sustained energy

❓ FAQs – Bhakri Recipe Gujarati

How to make soft bhakri at home?

To make soft bhakri, use stiff dough, add oil, cook on medium flame, and apply ghee after cooking.

Why does my bhakri become hard?

Bhakri becomes hard due to dry dough, overcooking, or not pressing properly.

Can I make bhakri without ghee?

Yes, but ghee enhances flavor and softness.

What is the difference between roti and bhakri?

Bhakri is thicker and cooked with pressing technique, unlike roti.

Which flour is best for bhakri?

Coarse wheat flour works best.

How to store bhakri?

Store in cloth or airtight container.

Can beginners make bhakri?

Yes, with practice and proper technique.

Why does bhakri crack?

Due to dry dough or improper kneading.

Is bhakri healthy?

Yes, it is high in fiber and good for digestion.

How to make crispy bhakri?

Cook on medium flame and press properly.

🏁 Conclusion: Taste of Tradition in Every Bite ❤️

Bhakri is not just a recipe… it’s a piece of Gujarat’s heart. From maa’s kitchen to your plate, it carries love, warmth, and tradition.

Once you master this bhakri recipe Gujarati style, you’ll never go back to regular roti again!

So next time when you crave something authentic, simple, and satisfying… make bhakri, add ghee, and enjoy!

👉 Tamne bhakri sathe su game chhe?

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