Tuesday, March 5, 2013

Muth Khakhra

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.

Note -
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!

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