Learn How To Make Crispy Khakhra At Home Like A Pro

Khakhra is a crispy Indian flatbread made from spiced whole wheat dough. Roll out the dough, cook it on a tawa until crispy, and let it cool. Enjoy as a snack or with accompaniments.

Khakhra is a crispy, thin Indian flatbread made from whole wheat flour and spices. Start by kneading a dough with whole wheat flour, semolina, yogurt, and various spices. Divide the dough into small balls, roll them out into thin circles, and cook them on a hot tawa until crisp and golden. Let the cooked Khakhra cool on a wire rack to maintain its crunchiness. Serve as a standalone snack or with pickles and yogurt. Store in an airtight container for freshness.

Ingredients:

2 cups whole wheat flour (atta)
1/4 cup semolina (rava)
1/4 cup plain yogurt
1 tablespoon caraway seeds (ajwain)
1 tablespoon cumin seeds (jeera)
1/2 teaspoon turmeric powder (haldi)
1/2 teaspoon red chili powder
1/2 teaspoon garam masala
1 teaspoon sesame seeds (optional)
Salt to taste
Water as needed
2 tablespoons oil or ghee (for kneading)
Additional flour for rolling

Instructions:

1. Prepare the Dough:

In a large mixing bowl, combine the whole wheat flour and semolina.
Add the caraway seeds, cumin seeds, turmeric powder, red chili powder, garam masala, sesame seeds (if using), and salt. Mix well.
Add the plain yogurt and oil to the flour mixture. Mix to incorporate the yogurt evenly.
Gradually add water and knead to form a soft and smooth dough. Cover the dough with a damp cloth and let it rest for 15-20 minutes.

2. Divide the Dough:

After resting, divide the dough into small, lemon-sized balls.

3. Roll Out the Dough:

On a lightly floured surface, take one dough ball and roll it out into a thin, even circle using a rolling pin. Aim for a thickness of about 1-2 mm.

4. Cook the Khakhra:

Heat a tawa or griddle over medium heat. Place the rolled-out dough onto the hot tawa.
Cook for about 1 minute or until you see bubbles forming on the surface. Flip it over and cook the other side for a minute.
Use a flat spatula to press down on the Khakhra and cook for another minute until it becomes crispy and golden brown. Flip it again if necessary.

5. Cool and Store:

Remove the cooked Khakhra from the tawa and let it cool on a wire rack. This helps it stay crisp.
Repeat the rolling and cooking process for the remaining dough balls.

6. Serve: