|Place of origin||India|
|Region or state||Maharashtra, Goa, Visakhapatnam, Central India, Malwa, Rajasthan, Gujarat and Karnataka|
Bhakri (Marathi: भाकरी bhākrī or Dhebra) is a round flat unleavened bread often used in the cuisine of the state of Maharashtra in India but is also common in western and central India, especially in the states of Rajasthan, Gujarat, Malwa, Goa, and northern Karnataka. It is coarser than a roti. It can be either soft or hard in texture, compared to a British biscuit with respect to hardness.
Being a staple bread, bhakri is served with curd, chutney, baingan bharta,vegetables, and rice. It is made mostly from wheat flour, jowar flour, bajra flour, nachni (or finger millet) flour, and even rice flour (in the Konkan region). Bhakris are made primarily with hot water, and flour. It has traditionally been the farmer's food which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch.
In the fields, bhakri even used to serve as a plate, on which chutney or thecha(chutney made of green chillies and peanuts) was served and eaten together. In modern days, bhakri has been largely replaced by rotis and phulkas but still enjoys its own following. Typically bhakri is accompanied by pitla (a stew of gram flour) but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies), preparations of green leafy vegetables and raw onion. In some parts of north Karnataka it is served with stuffed brinjal curry.
|This Indian cuisine–related article is a stub. You can help Infogalactic by expanding it.|
|35px||This bread-related article is a stub. You can help Infogalactic by expanding it.|
|This breakfast-related article is a stub. You can help Infogalactic by expanding it.|