Method
Take 2 cups of wheat flour in a wide pan (will make 4 bhakris) and add 3 tbsps of oil and 1/2 tsp salt. Mix it well so that oil spreads everywhere. Then start adding water, very very gradually. Remember the dough has to be Very stiff so you will need patience to knead the dough.
Once it is ready, you can make the dough into 4 equal proportions and start rolling each one. While rolling, keep adjusting the edges since the dough is very stiff. When you are done, use the edge of the rolling pin and gently make dents to prevent the bhakri from rising.
Heat the pan and place the bhakti in the centre, with the dents facing the pan. Cook each bhakri on a slow fire. Since bhakris take time to cook, you can simultaneously cook 2 bhakris on 2 different pans. Since bhakris are thick, they take time to cook. Once cooked, apply ghee generously on the piping hot bhakris. (Ghee is optional, but it tastes delicious!)
Best enjoyed during meals with vegetables, or with dahi and achaar for an evening snack, or simply with tea!
Bhakris are very filling, and can stay without refrigeration for a few days; perfect while travelling.
(Tip: You can even make the dough with milk instead of water, the taste is better but it will not last as long)
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