Masala Bhakhri – The Crispy Gujarati Breakfast You’ll Love

Masala Bhakhri is not just food—it’s comfort. Whether you’re pairing it with pickle and chai or using it as a travel snack, its crunch and spice will win your heart every time.

Bhakhri is a beloved crispy flatbread in Gujarat, especially in Kathiyawad regions. When infused with spices, it becomes a tasty and satisfying masala bhakhri—perfect for breakfast or a light dinner. It stays crisp for hours, making it ideal for travel too!

🧂 Ingredients:

• 2 cups whole wheat flour (ઘઉંનો લોટ)
  
• 1 tbsp semolina (optional, for crispiness)
  
• 1 tsp red chili powder
  
• 1/2 tsp turmeric powder
  
• 1/2 tsp ajwain (carom seeds)
  
• 1 tsp sesame seeds
  
• 1 tsp cumin seeds
  
• 2 tbsp oil or ghee (for dough)
  
• Salt to taste
  
• Warm water (as needed)
  
• Ghee/oil for roasting
  

👨‍🍳 Method:

1. In a mixing bowl, combine wheat flour, semolina, all spices, and seeds.
   
2. Add oil and mix well to make a crumbly texture.
   
3. Gradually add warm water and knead into a stiff dough.
   
4. Cover and let it rest for 15–20 minutes.
   
5. Divide into small balls and roll into thick discs (thicker than roti).
   
6. Roast each bhakhri on a hot tawa over low-medium heat until golden brown and crispy on both sides, pressing gently.
   
7. Apply a little ghee on top before serving.
   

💡 Tips:

• Cook slowly on low flame to ensure crispiness.
  
• You can add kasuri methi or grated garlic for extra flavor.
  

Store in an airtight container for 2–3 days.