Gakhar is a type of Indian bread that is quite different from the usual breads by the fact that the centre of the bread remains thick and rounded. A highly recognised bread recipe of Mughlai cuisine, this yummy gakhar is relished with flavourful Indian curries. This unique bread is made with minimal ingredients namely - wholewheat flour, ghee, turmeric.
Gakhar bread is majorly prepared by Maharashtrians at large. Make sure that while you make the roti, the centre must remain thick and make careful depressions in the gakhar for a thick, savoury bread. You can pour hot ghee over the gakhar as an added taste!
Knead atta with 1 tsp. salt and water. Leave for 15 minutes. Then break the atta into 8 equal balls. Roll out, spread ghee and sprinkle flour on it.
Then make a cut from the centre to one edge. Roll until it becomes the shape of a cone.
Then press with both hands to flatten it and roll out lightly or form into a roti with your hands making sure that the centre remains thick.
In a pan, boil water with half tsp. of turmeric. When water is boiling, put in gakhar and close the lid. When it is done, it will rise up.
Remove and dry on a mat or cloth. When all the gakhars have been boiled, roast on a coal fire on a net, or bake in an oven.
Make depressions in the gakhar, by pressing with your hands. Finally pour hot ghee over gakhar.
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Sushmita!
An IT professional, Sushmita loves spending time developing new recipes. Her hometown in Jharkhand is has always been an inspiration, and influences her cooking.
