Rice Bhakri is a traditional flatbread made from rice flour, widely prepared in rural Maharashtra, Konkan, and coastal regions of India. Naturally gluten-free and light on the stomach, it is a staple comfort food in many homes. Unlike wheat roti, rice bhakri has a slightly earthy taste and soft yet slightly dense texture. In many Maharashtrian households, rice bhakri is more than just food; it represents simplicity, tradition, and everyday nourishment. It pairs beautifully with...
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In a pan, bring water to a boil. Add salt and oil.
Lower the flame and add rice flour. Mix quickly, cover, and cook for 1–2 minutes.
Switch off the heat and let it cool slightly.
While still warm, knead into a soft, smooth dough.
Divide the dough into equal balls.
Dust with dry rice flour and gently roll using a rolling pin into medium-thick bhakri. Roll softly to avoid cracks.
Place the bhakri on a hot tawa , spread little water on the upper side , cover and cook for 2 min till you see small bubbles rising.
Once bubbles rises, flip and cook the other side. Don't cover. It will automatically puff. Press gently with a cloth or spatula until it puffs. This needs practice and I am sure you will make a perfect bhakri. You can also roast on stove top directly by keeping mesh just like traditionally made in villages for chulha effect.
You can Serve hot with multiple options like any fish curry ( usually served in konkani homes ), dried fish pickle, prawns pickle or pithla, thecha / chutney, or kadhi,etc.
Use fine rice flour for a smoother texture. If it's course or not fine , sieve using strainer. Fine texture makes rolling easier and prevents cracks.
Always use hot/boiling water, this helps the flour bind well and keeps bhakri soft.
Knead the dough while it is still warm for better pliability. Moisten it by sprinkling water if the dough turns hard.
Roll the bhakri gently to avoid cracks. Start from sides then roll at the middle for even size. If you start rolling from the middle first, you might experience cracks at the sides.
Bonus Tip: If dough starts cracking, knead again with a spoon of warm water and cover with cloth for 5 minutes before rolling.
Tawa or pan should be well heated .Cook on medium heat to ensure even cooking and puffing.
Can I use any type of rice flour for this recipe?
It is best to use fine rice flour for a smoother texture and better results.
Why is my bhakri cracking while rolling?
Cracking can occur if the dough is not kneaded properly or if it has cooled down too much. Ensure the dough is warm and soft while rolling.
Can I make rice bhakri without oil?
Yes, oil is optional and can be omitted if preferred.
What can I serve with rice bhakri?
Rice bhakri pairs well with pithla, vangi bhaji, Maharashtrian kadhi, thecha, or fish curry.
How do I store leftover rice bhakri?
Store leftover bhakri in an airtight container and reheat on a tawa before serving.
Cooking has always been my way of spreading love and warmth. Through this channel, I share recipes close to my heart—some from childhood memories, some from daily life, and some festive treats. It’s my little space to celebrate the joy of homemade food and connect with fellow food lovers.
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