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Nachni (Ragi) Bhakri

The secret technique that stops it turning hard, dry or crumbly — soft, pliable and easy to digest every single time.

Tired of your ragi bhakri turning out hard, dry or crumbly? There is one technique that gets you perfectly soft, pliable, easy-to-digest nachni bhakri every single time.

This traditional gluten-free Indian bread is a powerhouse of calcium and iron — a must-have if you are eating for bone health, weight loss, or simply a better everyday plate.

Method

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What goes wrong, and why

• It cracks while patting. The dough cooled before you kneaded it, or it is not soft enough. Sprinkle warm water a teaspoon at a time and knead again.
• It will not puff. There is a tear somewhere in the disc, or the tawa was not hot enough when the bhakri went on.
• The surface dried and split on the tawa. The water smear was skipped or too light. Cover the whole top surface, evenly, the moment it goes on.
• It tastes bitter. Old ragi flour. It has fat in the bran and it turns; buy small and keep it in the fridge.

Serve it with

Spicy garlic chutney, yogurt, or any vegetable curry — bharli vangi (stuffed brinjal) most of all. A bhakri fresh off the tawa is built for gravy: tear it, fold it, use it as a spoon. It stands up to a Konkan fish fry better than any roti will.

Watch us make it

The patting motion is much easier to copy than to read. Hands on the screen, hands in the flour.