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| Main Ingredients | Barnyard millet (samo) flour, Salt |
| Cuisine | Maharashtrian |
| Course | Breads |
| Prep Time | 16-20 minutes |
| Cook time | 16-20 minutes |
| Serve | 4 |
| Taste | Mild |
| Level of Cooking | Easy |
| Others | Veg |
Ingredients list for Samo Bhakri
- 1 1/2 cups for dusting Barnyard millet (samo) flour
- to taste Salt
- 1 tablespoon Ghee
Method
- Heat 1¼ cups water in a deep non-stick pan, add salt, ghee and let the water come to a boil.
- Add samo flour and mix well. Cover and cook for 4-5 minutes on medium heat. Take the pan off the heat.
- Transfer the mixture onto a parat, add a little water and knead while it is still hot. Keep kneading till a soft dough is formed. Divide the dough into equal portions and shape them into balls.
- Dust the worktop with samo flour and place each dough ball on top and flatten it slightly. Further roll into a thin disc.
- Heat a non-stick tawa, place the prepared bhakri on it and cook, turning sides, for 2-3 minutes or till light brown specks are seen on the surface on both sides.
- Place the bhakri on to direct flame and cook, turning side, for a few seconds or till it puffs up. Make more bhakris with the remaining dough.
- Place them on a serving platter and serve hot.
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