Khakhra is famous Indian flat bread originated from Gujarat and served as snack or breakfast. Made from whole wheat flour, salt, oil and water, this is a healthy, crispy and delicious snack that goes best with pickle or curd. The secret behind the best khakhra is rolling the thinnest possible roti and cooking on low heat while continuously pressing it with wooden press or folded cloth.
- Whole wheat flour 1 cup
- Kasoori methi (dried Fenugreek) 1-½ tablespoons
- Cooking oil 2 teaspoons
- Salt To taste
- Water As required
- Add kasoori methi, salt, 1 tsp oil and whole wheat flour in a bowl.
- Mix well and slowly add water to make soft dough like for chapatti. Apply 1 tsp oil on its surface.
- Keep it aside covered for 15-20 minutes.
- Once again knead the dough to make it smooth.
- Put a griddle plate (tawa) on medium heat.
- Make 6 to 8 equal balls of dough.
- Take a ball and dust in dry flour and roll to a thin chapatti with a rolling pin.
- Put the chapatti on tawa and roast it on low flame by pressing with wooden press or with the help of a cloth napkin.
- Flip the side to roast it from other side too applying the same procedure.
- Roast till the chapatti cooks and becomes crisp.
- Remove from the tawa and let it cool, store in an air tight container.
- You may serve it at tea time or at breakfast time.
Tip: You may add ginger paste, garlic paste or jeera and chat masala while making dough to make different flavored khakras. You may also use fresh methi instead of kasoori methi.
Preparation Time: 35 minutes
Serves: 8 – 10 khakras