Kathiyawadi Bhakhri | Gujarati Bhakhri Recipe | Indian Wheat Flatbread

Bhakhri is an unleavened, thick, and crisp whole wheat flatbread popular across the western regions of India. 

It can be made soft or crisp in texture. The recipe I am sharing with you is famous across the Kathiawar region of Gujarat. It’s the Gujarati Kathiyawadi Bhakhri recipe.

To make the Kathiyawadi Bhakhri recipe, you will need coarse whole wheat flour, which is also known as Bhakhri no lot, Baati aata, churma ladoo aata. It is coarse flour in texture as compared to the regular chapati/roti flour. We have to knead dough from bhakhri flour, oil, salt, and water and roll out in a thick circle, which is then allowed to cook over tawa until it is puffer up. At last, during serving, a spoonful of ghee is smeared on top. Here is the video recipe.

Bhakhri is popular across Maharashtra, Gujarat, and Rajasthan, where people make Bhakhri from different grains like Jowar Bhakri, Bajra Bhakri, Nachni/Ragi Bhakri, and Rice Bhakri. 

In Maharashtra, people eat Jowar Bhakri with Zunka, Pithla, or Thecha. 

Kathiyawadi Bhakhri | Gujarati Bhakhri Recipe | Indian Wheat Flatbread

In Rajasthan, they use Bhakhri aata to make Bati and serve it with Panchmel/Panchratna Dal, Red Garlic Chutney, and Churma. 

In Gujarat,  Bajra Bhakhri / Bajra Rotla with Ringna Oro (roasted brinjal curry) is a popular dish.

In the coastal area, people like to eat Rice Bhakri with various curries.

Nowadays, Oatmeal bhakhri, Almond meal bhakhri, or Flax Meal bhakhri are also some healthier options for people who do not want to eat wheat in the diet.

In every Gujarati household, people eat bhakhri during breakfast. It has been one of my favorite breakfasts. My mom makes this crispy bhakhri recipe at least once a week for the whole family for breakfast.

You must include bhakhri in your diet because it is not only tasty but also a healthier option as it is rich in fiber.

Kathiyawadi Bhakhri | Gujarati Bhakhri Recipe | Indian Wheat Flatbread

Tips and Suggestions:

  • If you do not have Bhakhri aata or coarse whole wheat flour, then you can use a mixture of regular chapati whole wheat aata/flour and semolina/sooji/rava.
  • You can add various masalas, herbs, and seeds to make it more flavourful, like Chilli Garlic Bhakhri, Tikhi Bhakhri, Masala Bhakhri, Jeera Bhakhri, Ginger Chilli Coriander Bhakhri, Methi Bhakhri, or Mithi/Gur Bhakhri.


  • Serve hot or warm
  • Bhakhri is the best option for breakfast with tea or coffee. Prefer to make it a little crisp.
  • You can eat Bhakhri with Gujarati gravy or liquidy curries, Kadhi-Khichdi, pickles, curd, plain milk, or chutney during your lunch or dinner. Make sure to make it slightly soft.
  • It pairs best with Bataka nu Shaak, Dudhi nu Shaak, Sev-Tameta nu Shaak, Galka nu Shaak, Turiya nu Shaak, Dungli nu Shaak like more Gujarati curries.
  • During my school days, my mother used to give me Bhakhri with my favorite Gujarati Mango Pickle in my school tiffin box.
  • Bhakhri and your favorite pickle is a better option for you during traveling.


  • Bhakri stays fresh for a couple of days at room temperature.
  • Leftover Bhakri can be used as a base to make pizza with your favorite toppings. It is called Bhakhri Pizza. A healthy alternative and homemade too.
  • You can also grind it into a fine powder and make Churma ladoo by adding Ghee and Jaggery.

Tips :

  • If your bhakhri does not puff up for some reason, then do not lose heart. It still tastes great to eat.
  • Hold it tilted and see it get puffed up or tap on the other side while cooking on an open flame using tang.
  • Keep practicing. You will succeed.

Here is the video recipe of the Kathiyawadi Bhakhri Recipe : 

You may also like other Indian Bread Recipes :

Pair the Gujarati Bhakhri with these yummy dishes : 

Do try this amazing Gujarati Kathiyawadi Biscuit Bhakri/Bhakhri recipe and let me know how it turned out in the comments section. If you like this recipe do share it with your friends, family, and relatives who are constantly on the search of perfect tried and tested recipes. Don’t forget to follow me onYouTube, Facebook, Instagram, and Pinterest to catch my latest updates.

Here is the recipe card of the Kathiyawadi Bhakhti Recipe : 

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Kathiyawadi Bhakhri | Gujarati Bhakhri Recipe
Prep time
Cook time
Total time
The recipe I am sharing with you is famous across the Kathiawar region of Gujarat. It's the Gujarati Bhakhri or Kathiyawadi Bhakhri recipe.
Serves: 7 no
  • Bhakhri aata / Coarsly ground wheat flour / Baati aata - 2 cup
  • Oil - 2 tbsp
  • Salt - 1 tsp, as per taste
  • Water - 1 - ¼ cup, as per need
  • Ghee
Instructions ( 1 cup = 250 ml, 1 tbsp = 15 ml, 1 tsp = 5 ml)
  1. In a mixing bowl, add flour, salt, and oil.
  2. Rub well.
  3. Gradually add water and make a semi-soft dough.
  4. The dough should not be too soft like chapati dough, not too tight.
  5. Apply oil, cover it, and keep it aside at least for 15 min.
  6. After 15 - 20 min, divide the dough into 7 equal parts.
  7. Take one part, roll it into a smooth ball, and flatten it.
  8. Roll out in a small circle.
  9. Flip it upside down.
  10. Bring together all the sides, seal them and again make a ball as shown in the video.
  11. Again roll out in a thick circle.
  12. Place it upside down on a hot clay tawa or iron tawa.
  13. Cook partially.
  14. Flip and cook well from the other side.
  15. When brown spots appear, Cook upside down on the open flame.
  16. Slowly bhakhri will puff up.
  17. Cook from the other side as well.
  18. Keep it on a plate, apply ghee as shown in the video.
  19. Same way prepare all bhakris.
  20. Serve hot/warm with curry of your choice.