Soft Jowar (Sorghum) Bhakri

Jowar or Sorghum is the fifth most-produced cereal crop in the world and has been around for centuries, especially in India. It is still a staple in most of rural India and is usually consumed in the form of bhakris, a round flat bread. It is a nutrient-rich millet (cereal grain) that is a great source of protein, carbohydrates, fibre, and various micronutrients. Though jowar is gluten free, it has as much protein as quinoa. The carbohydrates in jowar are complex carbs with a low glycaemic index releasing energy slowly and keeping one satiated for longer hours. This low GI prevents a spike in sugar levels and is good for diabetics. The fibre in it helps digestion and bowel movement and contributes to a feeling of fullness, potentially aiding in weight management. It is also a good source of B vitamins, which are important for energy production and nerve function, and minerals like iron, calcium, zinc and phosphorous. These minerals promote a healthy heart, bone, skin and hair health. Jowar has a moderate amount of fat, with polyunsaturated fatty acids being the predominant type. Jowar also contains antioxidants like phenolic acids and flavonoids, which may help protect against cellular damage.

Recipe: Darshana Muzumdar

Makes 4 round 9-inch bhakris.

Usually jowar bhakri is made using room-temperature water, kneading it well into a soft dough and making flat rounds by patting it firmly with the palm of one’s hand. However, using hot water makes the bhakris easy to roll with a rolling pin and makes them really soft. Try it to feel the difference.

Ingredients

2 cups jowar flour
1½ cup water

Method

Bring one and a half cups of water to a boil in a small steel pot.
Turn off the heat and add the jowar flour into it.
Mix it well with a spoon till all the flour is damp.
Cover and let it rest for10 to 15 minutes or until it is cool enough to handle with your bare hands.
Transfer the dough on to a large plate or dough kneading pan (called paraat in Marathi).
Knead the dough well till it is well blended and forms a ball.
Divide the dough into 4 portions and cover with a damp cloth.
Roll one of the balls in dry jowar flour and then roll it out into a thin flat round about 9 inches in diameter.
Transfer this bottom side up on to a hot iron frying pan on medium heat.
Immediately spread water on the top exposed layer making sure it is just enough to make it wet.
Let it roast for a minute or two till the bottom surface is slightly cooked. Do not cook it too much.
Flip the bhakri and turn the heat to high. Let it cook till it is golden brown.
Flip it over again and let it cook. It will begin to puff up. Move it around to make sure all of the bhakri gets roasted.
Place it on a plate or in a wicker basket lined with a cloth napkin.
Take the second ball of dough immediately after you have spread water on the first and knead it once again for a short time till it is soft and pliant. Dip your fingers in water if you feel the dough is not soft enough. Repeat the procedure of rolling and roasting. Remember to turn down the heat to medium before you place the second bhakri in the frying pan or tawa.
Cover the bhakris with the edges of the napkin once all of them are roasted and ready to be served.
Serve bhakri with zhunka or other vegetables like shepuchi bhaji and curries.