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Bhakhri is a traditional Indian flatbread made primarily in Western India, especially in Gujarat, Maharashtra, Rajasthan, and parts of Karnataka. It’s thicker and more rustic than roti or chapati, often eaten with ghee, curd, pickles, or sabzi.
🫓 Types of Indian Bhakhri
1. Wheat Bhakhri (Gehun Bhakhri)
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Main Ingredients: Whole wheat flour, salt, water, ghee/oil
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Region: Gujarat, Maharashtra
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Texture: Crisp outside, soft inside
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Often paired with: Thecha (green chili chutney), lasun chutney, curd
2. Jowar Bhakhri (Sorghum Bhakhri)
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Main Ingredients: Jowar (sorghum) flour, hot water
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Region: Maharashtra, Karnataka
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Gluten-free, rich in fiber
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Usually eaten hot with bhaji, chutney, or dal
3. Bajra Bhakhri (Pearl Millet Bhakhri)
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Main Ingredients: Bajra flour, salt, hot water
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Region: Gujarat, Rajasthan
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Warming in nature—ideal for winter
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Eaten with jaggery, ghee, or garlic chutney
4. Masala Bhakhri
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Spiced variant made from wheat or multigrain flours
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Includes spices like jeera, chili powder, ajwain, methi, turmeric
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More shelf-stable—used as travel food or snack
5. Oats/Millets Bhakhri (Modern/Urban versions)
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Made with multigrain mix including ragi, oats, wheat, rice flour, flaxseeds
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Healthier variants often packaged for retail (e.g., Sumul, Patel’s, Desi Treat)
🍽️ Serving Ideas
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With white butter, makkhan, or ghee
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Accompanied by dry garlic chutney, pickle, or yogurt
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Can be served with dal, pithla, baingan bharta, undhiyu, or sev tameta nu shaak
🛍️ Brands That Offer Bhakhri
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Sumul Dairy (Gujarat) – classic wheat & oats bhakhri
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Tasties (BigBasket) – Jeera, Methi, Mari bhakhri
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Millet Amma – millet-based healthy bhakhris
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Desi Treat – masala/jeera/plain bhakhri
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Haldiram's (limited versions)
🔍 Would You Like Help With:
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A recipe to make traditional or millet bhakhri at home?
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A nutritional comparison between wheat, bajra, and jowar bhakhri?
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Product/brand sourcing for your Trueroots Organics Spices?
