• 2 cups wholewheat flour
• 1/2 tsp red chilli powder
• 1/2 tsp turmeric powder
• 1 cup kasuri methi (dried fenugreek leaves)
• 1 tsp ajwain/ carom seeds
• 1 tsp salt
• 3-4 tbsps vegetable/ canola/ sunflower cooking oil

• Put all the ingredients in a large mixing bowl and stir together. Now make a well in the center and add a little water. Mix to blend in the flour and other ingredients adding a little water at a time, only as required. When the ingredients have all blended, knead to make smooth, firm dough. Keep aside for 30 minutes.
• Now divide the dough into 20 equal portions. Lightly flour a clean, dry work surface so you can roll out the Khakra on it. Using a rolling pin, roll the Khakra out till it is wafer thin. Add more dry flour if required, to prevent the dough from sticking to your rolling surface.
• Roll out all the Khakra like this. When done, you can cook the Khakras in a tortilla maker or on a pan.
• To cook on a pan: Heat a flat pan on low heat. Brush a very small amount of the cooking oil onto the pan and put a Khakra on it.
• When you see a few 'bubbles' appear on the upper surface flip the Khakra and gently press down and around on it in a circular motion, with a thick, clean kitchen towel. This will prevent it from puffing out and will also help it get crispy! Keep doing this till the lower surface is crisp, speckled and golden. Flip again and repeat on the other side till that is golden too. Remove from the heat and place on a plate lined with paper towel. Repeat for all the remaining Khakra.
• Serve with a cup of steaming Masala Chai!