Being a staple bread, bhakri is served with curd, chutney, baingan bharta,vegetables, and rice. It is made mostly from jowar flour, bajra flour, nachni (or finger millet) flour, and even rice flour (in the Konkan region). Bhakris are made primarily with hot water, and flour. It has traditionally been the farmer's food 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 or thecha(chutney made of green chillies and peanuts) was served and eaten together. In modern days, bhakri has been largely replaced by rotis and phulkas but still enjoys its own following. Typically bhakri is accompanied by pitla (a stew of gram flour) but it may also be served with curry, garlic chutney, thecha (a thick paste of green or red chilies), preparations of green leafy vegetables and raw onion. In some parts of north Karnataka it is served with stuffed brinjal curry.
The jowar flour is taken, mixed with small amount of salt in a bowl and knead into a smooth stiff dough, using enough hot water. The roti is spread using the palm. There are 2 types by which is made. It is either spread in the plate by palm by pressing or it is made thin by holding bhakri in 2 hands which required lot of skill. The tava is heated and the bhakri is cooked applying little water to the upper surface and spread it all over with the help of your fingers. The other side also cooked on tawa Once it is prepared, it is roasted in the direct flame on both the sides.
jowar flour Bhakri - The Jowar Bhakri is the most common type of bhakri. The dough is prepared by mixing the jowar flour with hot water and then the roti is spread using the palm. Making a bhakri requires practice.
bajra flour Bhakri - The bajra bhakri is mainly prepared in winter especially near the festival of Sankrant. The preparation is similar as of jowar bhakri. This is normally consumed against chutney, butter.
Nachni (or finger millet) flour Bhakri - The nachni bhakri is made of nachni. The preparations are same as others.