Bhaakar (Sorghum/Millet Flatbread)

The recipe for this flatbread is actually very similar to a basic shortcrust recipe: cut fat into flour then add water a little bit at a time until the dough comes together. The main difference, of course, is that you're not using wheat flour.

Bhaakar will never replace naan as my favourite flatbread, but I did quite enjoy them. And I think they'd take additional spices and flavouring very well. I'd love to try adding things like cumin, fennel seed, or fresh cilantro sometime.

Bhaakar

Slightly adapted from 660 Curries by Raghavan Iyer

Ingredients

• 2 c. sorghum or millet, milled into flour¹
• 1/2 tsp. coarse sea salt
• 3 Tbsp. ghee or unsalted butter
• ~3/4 c. cold water

Directions

1. Combine flour and salt.
2. Cut in ghee/butter.
3. Add water a tablespoon or two at a time until mixture comes together into a ball and forms a stiff dough.
4. Knead for a minute or two.
5. Divide into 8 portions.
6. Place a piece of waxed paper or parchment paper on your work surface.
7. Place one of the portions of dough on the paper and press it flat. Make a 4-6" (10-15cm) round ~1/8" (3mm) thick.
8. Peel the round off the paper and cook over medium heat for a minute or two.
9. Flip and cook the other side.
10. Brush with butter or ghee and cook both sides again.

---

Variations

Vegan

Ingredients

• 2 c. sorghum or millet, milled into flour¹
• 1/2 tsp. coarse sea salt
• 3 Tbsp. vegetable ghee or shortening
• ~3/4 c. cold water

Use vegetable ghee or margarine in place of the butter brushed on the bhaakar during cooking.

---

¹ The original recipe calls for 2 c. sorghum or millet flour. I didn't have any flour on had, but I did have some millet. Milling 2 c. of millet yielded slightly more than the required 2 c. of flour, so I just added an extra tablespoon of butter and called it a day. ^Back