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1. Bhakari

2. Bhakari

5. Ingredients
2 cups whole wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water

6. Ingredients
2 cups whole wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water

7. Ingredients
2 cups whole wheat flour
1 teaspoon salt
2 tablespoons vegetable oil
1/4 cup milk
1/2 cup water

8. Preparation
• Combine the flour, salt, oil, milk, and half the water in a
bowl. Mix using a wooden spoon or fingers. Add more water,
1 tablespoon (15 ml) at a time until the dough forms a ball.
Knead the dough with lightly oiled hands for 10 minutes. The
dough should be fairly firm. Allow the dough to rest, covered
with a dish cloth, for 15 minutes.
• Divide the dough into 4 to 6 pieces. Roll each piece into a
round 1/4 inch thick. Heat a flat griddle or large skillet over
moderate heat. Cook the dough, one piece at a time,
pressing it down occasionally with a spatula, until cooked
and lightly browned on the bottom. Turn the dough and
repeat. The dough may balloon slightly during cooking.
Repeat with remaining pieces of dough. Makes 4 to 6 pieces.

9. Preparation
• Combine the flour, salt, oil, milk, and half the water in a
bowl. Mix using a wooden spoon or fingers. Add more water,
1 tablespoon (15 ml) at a time until the dough forms a ball.
Knead the dough with lightly oiled hands for 10 minutes. The
dough should be fairly firm. Allow the dough to rest, covered
with a dish cloth, for 15 minutes.
• Divide the dough into 4 to 6 pieces. Roll each piece into a
round 1/4 inch thick. Heat a flat griddle or large skillet over
moderate heat. Cook the dough, one piece at a time,
pressing it down occasionally with a spatula, until cooked
and lightly browned on the bottom. Turn the dough and
repeat. The dough may balloon slightly during cooking.
Repeat with remaining pieces of dough. Makes 4 to 6 pieces.

10. Preparation
• Combine the flour, salt, oil, milk, and half the water in a
bowl. Mix using a wooden spoon or fingers. Add more water,
1 tablespoon (15 ml) at a time until the dough forms a ball.
Knead the dough with lightly oiled hands for 10 minutes. The
dough should be fairly firm. Allow the dough to rest, covered
with a dish cloth, for 15 minutes.
• Divide the dough into 4 to 6 pieces. Roll each piece into a
round 1/4 inch thick. Heat a flat griddle or large skillet over
moderate heat. Cook the dough, one piece at a time,
pressing it down occasionally with a spatula, until cooked
and lightly browned on the bottom. Turn the dough and
repeat. The dough may balloon slightly during cooking.
Repeat with remaining pieces of dough. Makes 4 to 6 pieces.