Thikki Bakri

This is a stand alone dish, reminiscent of Sunday mornings. A spicy flatbread, thicker than a roti, eaten with tangy pickles a cup of sweet masala tea.

I use 2 pans to make these, one for dry roasting the bakri and another for lightly frying them.


3 cups flour

100ml oil plus extra for frying

500ml hand hot water

3 tsp salt

3 tsp lightly crushed cumin seeds

2 tsp red chilli powder

1 tsp turmeric

Pinch of asafoetida


Place your flour in the mixing bowl and add the salt and dry spices. Make a well in the centre and pour in the oil.

Rub the oil into the flour and then use the warm water to bind into a firm dough. It is important to add the water slowly to achieve the right consistency. Once you have brought the flour and water together, leave for a few minutes for the flour to fully absorb the water.

Put a little oil onto your hands and lightly knead the dough until it is smooth and workable.

Cover with a clean tea towel and put a plate on top to prevent the dough from drying out.


Divide the dough into 15 balls and keep covered while you make the bakri.

Put your tawa and frying pan on the heat (get them nice and hot)

Rub your board or worktop with a little oil so that the dough doesn’t stick while you roll them out

Put the dough ball in the centre of your board (or worktop) and roll gently into a small disc, about 15cm diameter

Place your uncooked bakri on the pan and flip after about 1 minute (or when you see bubbles of air forming/colour changing).

After another minute (or if you peek at the other side and see that it is slightly browned ), flip the bakri onto the hot frying pan.

Drizzle a tablespoon of oil on the top and quickly flip the bakri over.

Press down with the back of a spatula, before turning the bakri over, drizzling some more oil and pressing again.

The bakri should puff up nicely, them remove to a plate

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