Khakhra
Veg
Vegan
Paper-thin, shatteringly crispy wheat flatbreads made by rolling dough to near-translucency and dry-roasting it on a tawa under constant pressure from a folded cloth until all moisture evaporates. Khakhras are baked in bulk and last for weeks, eaten throughout the day as a snack or light meal, and are the travel food and pantry staple of every Gujarati household. Available plain, methi, masala, jeera, and dozens of other flavours.
Cuisines
Gujarati
Kutchi
Kathiyawadi
Surati
Best for
Breakfast
Lunch
Dinner
Recipe
Prep: 15 min
Cook: 20 min
Total: 35 min
2-3 servings
Ingredients
| 1 cup | whole wheat flour |
| 1/4 cup | gram flour (besan) |
| 1/4 tsp | turmeric powder |
| 1/2 tsp | red chili powder |
| 1/2 tsp | cumin seeds |
| 1 tbsp | oil |
| — | salt to taste |
| 1/4 cup | water as needed |
Instructions
- 1 In a mixing bowl, combine whole wheat flour, gram flour, turmeric powder, red chili powder, cumin seeds, and salt.
- 2 Add oil to the dry ingredients and mix well.
- 3 Gradually add water and knead into a firm dough.
- 4 Divide the dough into small equal portions and roll each portion into a ball.
- 5 On a flat surface, roll out each ball into a thin circle using a rolling pin.
- 6 Heat a tawa or flat pan over medium heat.
- 7 Place the rolled dough on the tawa and cook for a few seconds.
- 8 Flip the khakhra and press gently with a cloth or spatula to ensure even cooking.
- 9 Continue flipping and pressing until both sides are golden brown and crispy.
- 10 Repeat the process with the remaining dough balls.
Tips
For extra crispiness, use a heavy object to press down on the khakhra while cooking.