Bhakri

Method

Combine jowar flour and salt in a mixing bowl. Gradually add warm water whilst mixing with your fingers until you have a soft, pliable dough similar to chapati dough. Knead for 2-3 minutes until smooth. Divide into 4 equal portions and roll each into a ball. Heat a cast iron griddle or tava over medium-high heat until hot. Take one dough ball, place it on a piece of cling film, and flatten it into a thick circle approximately 6-7 inches in diameter using your palm and fingers, or use a bhakri maker if available. Carefully place the bhakri onto the hot griddle and cook for 3-4 minutes until the bottom develops spots and starts to puff slightly. Flip and cook the other side for 2-3 minutes until light golden brown and cooked through. Brush with a little ghee if desired and serve hot.