Sigri Recipe

Mix dry ingredients

In a large mixing bowl combine 2 cups whole wheat flour, 1/4 cup fine semolina, 1 tsp salt and 1/4 tsp baking powder. Whisk them together so the semolina is evenly distributed.

Add fat

Add 2 tablespoons ghee or vegetable oil to the dry mix. Rub the fat into the flour with your fingertips until the mixture looks crumbly and the fat is evenly incorporated.

Form dough

Gradually add about 3/4 cup warm water a few tablespoons at a time while mixing with your other hand, until a soft, pliable but not sticky dough forms. You may not need all the water or you may need an extra tablespoon; adjust so the dough is smooth and holds together. Knead for 4–5 minutes.

Rest dough

Cover the dough with a damp cloth or plastic wrap and let it rest for 20–30 minutes. This relaxes the gluten and hydrates the semolina for a tender sigri.

Divide dough

After resting, divide the dough into 6 equal portions (about 70–80 g each for 6 servings). Shape each portion into a smooth ball. Keep the balls covered to prevent drying.

Roll out

Lightly flour your work surface with the extra 1/4 cup flour. Take one dough ball and roll it into a circle about 6–7 inches (15–18 cm) in diameter and about 1/8–1/4 inch thick. If it resists, let it rest 5 minutes and roll again.

Preheat pan

Heat a heavy tawa, cast-iron skillet or nonstick pan over medium-high heat until hot (about 2–3 minutes). Reduce to medium when you begin cooking so the sigri cooks through without burning.

Cook first side

Place the rolled sigri on the hot, dry pan. Cook the first side for about 30–45 seconds until small bubbles appear and light brown spots form. Flip using a spatula.

Cook second side

Cook the second side for 30–45 seconds, pressing gently with a spatula to encourage even contact. Flip again.

Finish with oil/ghee

Brush or drizzle about 1/2 tablespoon oil or ghee around the edges and on the surface of the sigri. Cook each side an additional 20–30 seconds until golden brown spots appear and the flatbread has puffed slightly. Add more oil/ghee as needed for remaining sigri.

Keep warm

Transfer cooked sigri to a folded clean kitchen towel or insulated container to keep warm and soft while you cook the rest. Stack them on top of each other to retain moisture.

Brush each sigri with a little butter or ghee if using, sprinkle with chopped cilantro if desired, and serve warm with pickles, chutney, yogurt, or curries as an accompaniment.