Bhakri (bhākrī) is a round flat unleavened bread often used in the cuisine of western and central India, especially in the states of Gujarat and Maharashtra.

Like breads around the world, bhakri is a staple. It is made mostly from jowar flour, bajra flour, nachni flour and even rice flour (in the Konkan region). Bhakri are made primarily with oil, water, and flour. Bhakri 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 In modern days however, bhakri has been replaced by rotis and phulka's but still enjoys its own fan-following. Typically bhakri is accompanied by various curries, chutney (thecha - a thick paste of really hot green or red chilies) and raw onion. Bhakri has its own advantages from dietary point of view. Being made from cereals, it is high in protein but at the same time very easy to digest. It is made of comparatively coarse flour and hence more nutritious than the fine flour.

Other Indian breads include: roti, chapati, paratha, kulcha, rumali, naan and phulka.