Steamed Pearl Millet Sesame Flatbread / Ukdichi Tilachi Bhakri / बाजरीची उकडीची भाकरी / Bajra Roti /

January in Maharashtra is closely tied to Makar Sankranti, a harvest festival that celebrates winter crops. It’s a time when millet and sesame naturally find their way into everyday cooking, shaping dishes that are practical, nourishing, and seasonal.

Tilachi bhakri — a sesame-studded pearl millet flatbread — is one such winter staple. While bhakris are often made by hand-patting the dough, this variation follows the ukad method, in which the flour is first gently cooked in trapped steam before being kneaded and rolled. 

This step makes a noticeable difference. Pearl millet is coarse and gluten-free, and the steam softens it evenly, making the dough easier to handle and far less prone to cracking. The bhakri rolls out smoothly, cooks evenly, and develops a soft centre with a lightly crusted exterior, known as papudra. 

Encrusting bhakri with sesame seeds is optional, but in my kitchen, it’s a seasonal ceremony, for they add flavour and warmth. They bring a gentle nuttiness and turn a simple bhakri into something distinctly seasonal and flavoursome.

Ingredients (Makes 3–4 bhakris)

• 125g or 1 cup pearl millet (bajra) flour, as fresh as possible. You can also use flour that has been frozen, as long as it was frozen while fresh. You can also buy it from any Indian grocery store. Or, get it from here.
• 1240g or 1 cup water
• ¼ tsp salt
• 1 tsp vegetable oil or melted ghee. I have used cold pressed rapeseed oil here.
• 1–2 tsp white sesame seeds (per bhakri). Optional, if you only want to make plain bhakri
• Extra pearl millet or bajra flour, for dusting
• Ghee, to finish

Method

1. Prepare the dough (Ukad method)

Bring the water to a boil in a pot over medium heat. Add the salt, give it a stir, then add the oil. Once the water is bubbling, tip in the bajra flour and immediately switch off the heat.

Mix quickly, just to bring it together, then cover with a lid. Let it rest for 20 minutes. This resting period traps the steam and gently cooks the flour. This process is known as ukadne in Marathi and the flour cooked gently in steam is called ukad.

2. Knead the dough

After 20 minutes, the mixture will have cooled slightly and softened. Wet your palms with cold water and begin kneading. The dough may still feel warm — a little moisture helps bring it together and keeps it supple. So feel free to add a tablespoon of cold water before kneading.

Knead patiently and firmly. When the dough feels a bit dry, don’t hesitate to knead it again on the board. Persistence pays off here.

Pull out a lemon-sized portion of dough. Press it between your palms, then knead it briefly on the board until it forms a soft, smooth, slightly flattened round.

3. Roll the bhakri

Dust the dough generously with dry pearl millet (bajra) flour. Using a rolling pin, begin flattening it gently — start at the centre to spread the dough, then work your way outwards.

Once it reaches a thickness of about 3–4 mm, focus on the edges. Press lightly and evenly around the circumference to expand the bhakri and slightly thin the edges. This is a balancing act: too much pressure and the bhakri won’t puff, too little and it won’t spread.

Aim for an even thickness of 2–3 mm. The shape doesn’t need to be a perfect round as long as the bhakri is evenly flattened.

4. Add the sesame

Sprinkle 1–2 teaspoons of sesame seeds evenly over the surface. Use the rolling pin to gently press them into the dough so they encrust the bhakri rather than sit loosely on top.

5. Cook the bhakri

Heat a tawa or flat pan over medium-high heat. Once hot, carefully lift the bhakri with both hands and place it on the tawa. You can cook it sesame-side down or up — both work well as long as the heat is steady.

Cook briefly on the first side, then flip. On the second flip, gently press with a spatula to encourage it to puff. If the first one doesn’t puff perfectly, don’t worry — the second usually behaves better.

Once cooked through, remove from the tawa.

6. Finish

Spoon a little ghee over the hot bhakri. This step is non-negotiable in my kitchen — it keeps the bhakri soft for longer and imparts that unmistakable winter richness. But if you’re vegan, feel free to skip it.

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Warm, nourishing, and quietly comforting — this ukdichi tilachi bhakri is winter cooking at its most thoughtful. Try it, and let me know how you get on.