By Grocery List Plus Editorial Staff | Published on June 14, 2026
Serves 4
301 cal · 20 min
Bhakri - Indian Rice Flour Bread
Recipe GLPR8922143d63a036
Bhakri is a traditional unleavened Indian flatbread made from rice flour. This simple, rustic bread requires just three ingredients and comes together quickly on the stovetop. The dough is patted into thin rounds and cooked until golden and crispy, making it a versatile accompaniment to curries, dal, or vegetable dishes.
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Ingredients
2 1/4 cups rice flour
1 cup water
1/2 teaspoon kosher salt
Directions
In a mixing bowl, combine the rice flour and kosher salt. Gradually add water while mixing with your hands, working the mixture until a soft, pliable dough forms. The dough should be slightly sticky but hold together; add a touch more water if needed to reach the right consistency.
Divide the dough into 4 equal portions and roll each into a ball.
Heat a cast-iron skillet or griddle over medium-high heat. While it heats, take one dough ball and pat it directly between your palms or on a work surface into a thin, round flatbread about 6-7 inches across and roughly 1/8 inch thick.
Once the skillet is hot, place the patted bhakri on the dry surface. Cook for about 2-3 minutes until the bottom develops light golden spots and some browning appears.
Flip the bhakri and cook the other side for another 2-3 minutes until it is golden brown and has crispy, cooked spots throughout.
Transfer the cooked bhakri to a plate. Repeat steps 3-5 with the remaining dough portions. Serve warm with your favorite curry, dal, or vegetable dish.
Comments
Rice flour is available at every major Charlotte chain—Harris Teeter, Food Lion, Kroger, Walmart, and ALDI all stock it—so no special trip required. The ingredient cost is genuinely cheap: rice flour runs roughly $2–3 per pound, and a batch uses maybe a cup, so you're looking at under 50 cents per serving before salt and water. The stated 20 minutes is honest for mixing, resting, and cooking four skillet breads, making this genuinely fast for a weeknight. Bhakri is forgiving, needs minimal attention once the dough is set, and leftovers reheat decently in a dry skillet or toaster, though they firm up by morning.
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