Laxmi Bhakari Flour (4 lb) is a coarse-ground flour traditionally used to make bhakri — a thick, unleavened flatbread from Gujarat and Maharashtra. Hearty and rustic in texture, bhakri is a staple in Gujarati homes and the foundation of the classic bhakri-thecha pairing.

Traditional Coarse Flour for Authentic Bhakri Flatbread

• 4 lb bag of coarse-ground bhakri flour for authentic Gujarati/Maharashtrian flatbread
• Produces the characteristic thick, rustic texture of traditional bhakri
• High-fiber coarse grain flour compared to refined wheat flour
• Vegetarian and vegan-friendly pantry staple

How to Use

Mix bhakri flour with warm water and a pinch of salt to form a firm, stiff dough. Divide and pat (not roll) into thick rounds by hand — the hand-patted technique is traditional. Cook on a tawa over medium heat until dry-cooked on both sides, then finish directly on a flame for char marks. Serve with thecha (dry chutney), ghee, and dal for the classic Gujarati or Maharashtrian meal.

Frequently Asked Questions

What grain is bhakri flour made from? Bhakri can be made from jowar (sorghum), bajra (pearl millet), or ragi (finger millet) flour, depending on the region. Laxmi Bhakari Flour is a specific formulation for bhakri — check the current product label for the grain composition of this particular product.

Where can I buy it in Los Angeles? At Anora's Cash N Carry, 567 S Fairfax Ave, Los Angeles, CA 90036. EBT accepted.

Allergen note: Check the current product label for grain composition and potential gluten content, as some bhakri flours contain wheat.