Gluten Free Oats Bhakhari (Roti)

Recently I went on vacation to South America for 18 days. I loved the place, the culture and the natural beauty. Many restaurants served really good breakfast with pastries, meat, eggs and fruits. I eat vegetarian and also gluten free so It was hard for me as I only end up eating fruits for breakfast. But this time I had decided to pack gluten free bhakhari with me. Bhakhari is a thick roti/bread roasted slowly on cast iron pan. These bhakhari stayed good until I finished on the last day of my tour (not kidding). When I decided to prepare it for the journey, I used milk instead of water. I kept it in refrigerator whenever possible, if not, then they were at room temperature. I wasn’t expecting it to stay that long but it did! I am glad I had it with me so whenever I could not find any GF bread, I can have one bhakhari with chai and I will feel full. It is good for breakfast or with main meals.

You can use regular whole wheat flour to prepare this, since I wanted to prepare it gluten free, I used steel cut (quick oats) which I use to prepare my breakfast oatmeal. You can also use regular oats. I did not grind to powder but making powder helps to prepare dough easily. These flatbread goes well with all Indian curries. If you cook on slow heat, they turn out slightly crispy, that’s the way it tastes the best! This recipe makes about 4-5 bhakhari.

Please note that you can see printable version at the end. You need to use chrome browser to print or save a one pager copy of the recipe.

I have heard that some people react to even gluten free oats, so please do take caution.

Preparation Time: 15 minutes

Cooking Time: 30 minutes

Ingredients:
1 cup oats ground to powder
1/2 tsp cumin seeds
Pinch of salt
1½ tbsp oil (I used leftover milk solids which I had while making ghee)
1/3 cup hot water or milk
Ghee/clarified butter

Procedure
1. To make dough, in a wide bottom bowl, add oats (powder), cumin seeds (rub between you palm before adding), small pinch of salt and oil. Mix everything with hands. Then add 1/3 cut of hot water or milk (if you are preparing it to take for the trip). Mix with fork or spoon and cover the bowl with plate. Leave it on side for 15-20 minutes. Then kneed it with your hands and prepare hard dough. Add few drop off water if dough is very hard and kneed it again. Rub little old, keep the dough covered and let it rest.

2. When you are ready to prepare bhakhari, kneed it one more time. Heat a cast iron pan on medium heat. Make a slightly bigger ball of down, roll using rolling pin. You won’t need flour to roll as dough is hard. If it sticks to the surface, you can rub little oil and roll it. Make a slightly thick roti, and slowly pock with end of rolling pin or you fingers.

3. Roast bhakhari on low to medium heat on both sides. When you flip 2nd time, press gently with flat spatula and roast again on both side. It will take 2-3 minutes to get proper brown marks on both sides. Because this is a thick bread, it takes little longer to cook. When ready, take it out of pan and spread some ghee on top.

4. These bhakhari turns out slightly crispy, that’s the way it should be! Cumin seeds adds wonderful flavour. You can eat this with chai. It goes really well with methi papad sabji, baigan bharta/olo or any simple curry. It also tastes good at room temperature. These flatbread goes well with masala chai. It stores well in fridge for few days especially if you make dough using milk.

Please do leave a comment or let me know if you have any questions regarding this recipe.

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