In a large mixing bowl, combine 250 grams of whole wheat flour (atta) or jowar flour (sorghum) with a pinch of salt.
Gradually add water (approximately 150 ml) to the flour mixture and knead it into a firm dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.
Divide the dough into 6 equal portions and roll each portion into a ball.
Flatten each ball using your palms or a rolling pin to form a circular disc of about 15 cm in diameter and 3-4 mm thickness.
Heat a tawa or griddle over medium heat. Place the rolled bhakri on the hot tawa and cook for 1-2 minutes on each side until it puffs up and gets golden brown spots.
Press the edges of the bhakri gently with a cloth or spatula to ensure even cooking.
Remove the cooked bhakri from the tawa and serve hot with your choice of curry, chutney, or pickle.