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Stacked bhakari breads

Rice Bhakari Recipe (Rice Flatbread)

Rice Bhakari, a classic gluten-free flatbread from Maharashtra, perfect for pairing with spicy curries or simple dal. This recipe uses just two ingredients and a few simple techniques for the best results every time.
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Prep Time: 5 minutes
Cook Time: 10 minutes
Total Time: 15 minutes
Course: Main Course
Cuisine: Indian
Keyword: gluten-free flatbread, no wheat roti, Rice Bhakari, rice flour roti
Servings: 0
Author: Yogi

Ingredients

For the Dough

  • 1½ cups fine rice flour chawal ka atta
  • 150 ml not boiling
  • Additional water for shaping

Instructions

Prepare the Dough

  • Pour 150 ml water into a heavy-bottomed pan and heat until just about to boil (look for tiny bubbles).
    Simmering water in pan
  • Reduce heat to low. Add 1½ cups fine rice flour all at once.
    Mixing rice flour dough
  • Stir vigorously with a wooden spatula or whisk until the mixture comes together and looks like a soft dough.
  • Remove the dough onto a clean flat surface. Let it cool for 2–3 minutes until safe to handle but still warm.
    Kneading rice flour dough
  • Wet your hands with water and knead the dough well for 3–5 minutes. Keep wetting your hands as needed. The
    Pliable rice dough ball
  • The dough should be very smooth, soft, lump-free & easy to shape into balls without cracks.
    Pliable rice dough ball

Shape the Bhakari

  • Split the dough into 4 equal portions (about 55 grams each).
    Four dough balls arranged
  • Place one dough ball on a clean surface. Gently flatten with your palms, using wet hands to prevent sticking.
    Hands flattening dough ball
  • Keep pressing and spreading the dough outward in gentle circles, smoothing any cracks at the edges. Aim for a round, even disc about 5–6 inches wide and 3–4 mm thick.
    Hands shaping dough disc

Cook the Bhakari

  • Heat a tawa (griddle) or nonstick skillet over high heat until hot.
  • Carefully place a bhakari on the hot griddle, rough side down. Cook for 30 seconds until the underside looks dry and lightly spotted.
    Bhakari on hot griddle
  • Turn the bhakari and cook the other side for 15–20 seconds.
    Flipping bhakari on griddle
  • Using a spatula or clean kitchen cloth, gently press and rotate the bhakari. It should puff up with steam.
    Bhakari puffing with steam
  • Immediately wrap the cooked bhakari in a clean cloth or keep in a covered container to prevent drying out.
    Wrap bhakari in cloth
  • Cook the remaining bhakaris the same way.
    Stacked bhakari breads

Notes

Storage: Store in a covered container or wrap in a cloth to keep soft. If storing longer, reheat on a hot griddle before serving.
Substitutions: Fine rice flour yields the softest bhakari. Coarser flour may result in a denser texture.
Tips: If the dough cracks while shaping, wet your hands and smooth the edges. Don’t overcook, as bhakari can dry out quickly.
Tried this recipe?Let us know how it was!