First and foremost heat water till it gets between 55 to 60℃
250 gm Water
Then take bajra flour and make a well in between.
500 gm Bajra atta | pearl millet flour
Add salt to the sides.
Salt
Then start by adding half the quantity of water specified and start kneading. Keep in mind that the water should be hot.
Make a dough that is not very hard nor it is very soft, it should be somewhere in the middle so as to make the rolling process easy and give a better result.
Then dust flour on your work space and start rolling the dough, slow and steady with your finger tips in a circular motion.
You can also use a rolling pin but roll it with very light pressure or else it may build cracks.
Now, heat up the griddle and put the bhakri on it. Wet your fingertips and massage the bhakri with them. Thoroughly moisten the bajra roti, paying attention to every corner and crevice.
Then flip the bhakri and cook until you see small brown spots on each sides.
The best past: add generous dollops of ghee to your bhakri so you can enjoy it at its prime.
And voila, now you can enjoy hot bajra bhakri with fiery sizzling chicken curry.
