Tuesday, March 5, 2013
Khakhra is a crispy and paper thin flatbread from Gujarat. There are many flavors of Khakhras. I decided to make the most basic one - Muth Khakhra. Muth or Matki flour is used in this recipe. This flour is readily available in the market.
Muth na Khakhra
Moth Flour Flatbread
1 cup Muth/Matki flour
1 cup wheat flour
1 tsp sugar
salt to taste
A pinch of asafoetida
1/2 tsp cumin powder
1/4 tsp ajwain/ajmo/owa
1 tbsp hot oil for moaN/mohan
1. Mix all the ingredients together.
2. Knead to a hard dough using water as needed.
3. Cover for 3-4 hours.
4. Knead again and roll into small uniform balls.
5. Roll into paper thin flatbreads. Use more oil if necessary for rolling.
6. Roast on a low flame pushing with a clean paper towel or roti puffer so the khakhra doesn't baloon up. It should be crisp.Keep pressing and rotating the flatbread on a very low flame. Flip and keep doing the same.
1. Wheat flour is needed for this recipe as it helps with rolling the dough.
2. Roasting Khakhras is an art. It has to be done using a very low flame and with lot of patience till it's crispy and not soft.
3. Sprinkle some sambhaar/pickle powder on this khakhra while eating or better yet, dip this plain khakhra in hot masala tea and enjoy!