Bhakri

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Bhakri (pronunciation: /bʌk.ri/) is a type of bread native to the Indian subcontinent. It is often made from millet, bajra, sorghum, or rice flour.

Etymology

The term "Bhakri" is derived from the Sanskrit word "Bhaj" which means "to divide" or "to share". This is likely due to the traditional method of breaking the bread into pieces before serving.

Preparation

Bhakri is traditionally prepared by mixing the flour with a small amount of salt in water to make a stiff dough. The dough is then divided into small portions, which are flattened using a rolling pin. The flattened dough is then cooked on a hot tava or griddle until it is golden brown on both sides. Some variations of Bhakri use ghee or clarified butter for cooking.

Nutrition

Bhakri is a good source of carbohydrates and provides a fair amount of protein. It is also low in fat and high in dietary fiber, making it a healthy choice for those watching their diet.

Related Terms

  • Roti: A similar type of bread that is also popular in the Indian subcontinent.
  • Naan: A leavened bread that is often served with Indian dishes.
  • Chapati: A type of unleavened bread that is a staple in many Indian households.

See Also

External links

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