Updated: Aug 12
Bhaakhari and Rotli are staple in any Gujarati home. Basically Bhakhari is rotli's sister but a little thicker and more crisp. These are the flat tortilla like breads you would find in a Indian household but not naan as naas is all made with all purpose flour.
One of the things I was afraid of when I was advised to be Gluten free was the flavor, I figured I would have to eat everything that tasted like card board, bland and boring as most everything that was delicious had either wheat (ghaoo) or Medaa (all purpose flour). On and off I have been GF now for 10 years now. I say on and off because I don't have celiac disease and have gluten sensitivity so I have often abused that privilege. I have tried different doctors and healers to see if I can tolerate Gluten but the truth is my Gut just feels better without it so now I experiment to make regular food gluten free so I can enjoy flavors and tastes.
This tikhi bhkhari came to be after I fell in love with my quinoa GF rotis. This is made with same ingredients however I have added a few tbsp of Chanaa no lot (chickpea flour along with some Rice flour) to make them crunchy. It also has a lot of spices to bring the flavors I enjoy.
1 cup quionoa flour
1/4 cup Chanaa no lot (Chickpea flour)
1/4 cup Rice Flour
1 tbsp Oil of your choice
2 tsp Salt
1 tsp Sugar
1 tsp Hing (Asofetida)
1.5 tsp Cumin powder (Jeera)
1.5 tsp Corrainder powder (Suka Dhaanaa)
1.5 tsp Turmeric (Hadadar)
1.5 tsp Chili powder (Laal march)
1/2tsp Citric acid (Limbu naa phool)
1/2 - 1 cup Hot water.
Mix the dry ingredients first then mix well and add the oil, add the water and knead the dough.
Let it sit for five minutes.
Roll it like roti with extra quinoa flour to help with it, keep it a little thicker.
Roast it like roti however you don't have to put them straight on the heat, just turn and press it down to cook and roast it. I use this flat pan to cook mine which I love.
Once cooked keep them in a tight container other wise they will harden and become crisper.