Khakra

Method

Mix wheat flour, salt, turmeric, chilli powder, sesame seeds and ajwain seeds in a bowl. Add oil and rub through with your fingertips until breadcrumb texture forms. Gradually add water and knead into a firm dough, then rest for 15 minutes. Divide dough into 8 equal portions and roll each into a thin circle approximately 20cm diameter on a lightly oiled surface. Heat a tawa or heavy-bottomed frying pan over medium-high heat and place one khakra on it. Cook for 30-40 seconds until light golden spots appear, then flip and cook the other side for 30-40 seconds, pressing gently with a spatula to ensure even cooking and crispness. Remove and cool on a wire rack where it will crisp further. Store in an airtight container once completely cooled.