Jowar Bhakri, Hand-Patted Sorghum Flatbread

What you need

• 240 g (2 cups) sorghum flour, jowar flour, plus extra for dusting
• 160 ml (2/3 cup) water, freshly boiled
• 1 pinch salt
• 1 tbsp ghee, melted, for brushing

Method

Restated from the original video

1. 1

   Put the flour and salt in a wide bowl and make a well in the middle.

2. 2

   Pour in the boiling water and stir quickly with a spoon until the flour clumps together. Cover and leave for 5 min.

3. 3

   While the dough is still hot enough to be uncomfortable, knead it with damp hands for 3-4 min, until it is smooth and holds together without cracking.

4. 4

   Divide the dough into 6 balls. Keep them under a damp cloth.

5. 5

   Dust the counter with flour. Flatten one ball, then pat it outward with your fingertips, turning it often, into a round about 15 cm (6 in) wide and 3-4 mm thick. Seal any cracks at the edges with a wet finger.

6. 6

   Heat a flat cast-iron griddle or heavy frying pan over medium-high heat until a drop of water sizzles off at once.

7. 7

   Lay the round on the griddle, brush the top lightly with water and cook for about 30 seconds, until the surface looks dry.

8. 8

   Turn it over and cook the underside for 1-2 min, until pale brown spots appear.

9. 9

   Flip again so the first side faces down and press the edges gently with a folded cloth to help it swell. Cook 1 min more.

10. 10

    Move the bhakri to a plate and brush with ghee. Repeat with the remaining balls, stacking the cooked ones under a cloth.

11. 11

    Serve warm, with an extra pat of ghee if you like.

Imported from vegrecipesofindia.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.