the direct flame on both the sides. A bhakri an be of two types soft or hard. the hard bhakri is basically with hard outer layers to ad a crunch re Serving Bhakri is typically served with yogurt, garlic chutney, Pithla, baingan bharta, thecha (chutney made of green chillies and peanuts), preparations of green leafy vegetables and raw onion. In northern parts of Karnataka, it is served with stuffed brinjal curry. In Vidarbha, it is eaten with "Zunka"- A coarse and thick variant of "Pithla." It has traditionally been the rural staple which would be carried to the farm at the crack of dawn and make up for both breakfast and lunch. In the fields, bhakri even used to serve as a plate, on which chutney, kharda or thecha was served and eaten together. In Khandesh region, bhakri and shev bhaji (thick savory curry prepared from sev) is a very popular dish. In the coastal regions like Konkan and Goa, the rice flour bhakris are mainly served with fish curry. In modern days, bhakhris have increasingly been replaced by wheat rotis and phulkas but they still retain popularity in many regions and as specialty dishes. See also Roti Chapati Paratha Kulcha List of Indian breads References External links Gujarati Bhakri Recipe Step by Step Bajra Bhakri Recipe Gujarati cuisine Indian breads Flatbreads Unleavened breads Rajasthani cuisine Maharashtrian cuisine Roti Flatbread dishes