SORGHUM FARMER’S BREAD (JOWAR KI BHAKRI)
Maharashtra, a state which straddles South and North India, has a savory unleavened bread which happens to be automagically gluten free. Called Jowar ki Bhakri or Jolada Rotti (in Kannada), this farmer’s bread was often made ahead and taken into the fields , eaten crusty, hard, and flaky, like an old biscuit. Sorghum flour or “Jowar” is its only flour constituent, along with a little hot water and salt. These Bhakri puff up beautifully when cooked on a hot cast iron pan, and are best served hot and soft, when you have some spicy pickle to accompany it! Mmm!