Quick answer: Use hot (not cold) water to knead jowar dough, work it while still warm, and pat it by hand directly on a hot tawa rather than rolling with a pin — this is the most common source of soft, crack-free bhakri.
Jowar has no gluten, so its dough doesn't hold together the way wheat dough does. Using cold water, letting the dough sit too long before cooking, or trying to roll it with a pin are the most common reasons bhakri ends up dry, cracked, or falling apart.
Boil water and knead the jowar atta while the water is still hot — this helps the starches bind the dough together. Divide into portions immediately while the dough is warm, and pat each portion directly into shape using your palms (or between two sheets of plastic) rather than a rolling pin. Cook on a hot tawa, flipping once, and finish by pressing gently over an open flame for a light puff.
Jowar bhakri firms up quickly as it cools, more so than wheat rotis. Serve immediately, or wrap in a cloth to retain some warmth and moisture if you're not eating right away.
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