How to make Khakhra | Traditional Ta
how to make khakhra
whole wheat flour
(gehun ka aata)
(to knead dough)
Combine whole wheat flour, salt and water in a deep bowl and knead into a soft dough.
Cover with a lid or cloth and keep aside for 15 minutes.
Divide the dough into 6-8 equal portions and roll out each portion into the round thinnest roti possible. Use a little whole wheat flour for rolling.
Heat a non-stick tava (griddle) and cook khakhra on the slow flame from both sides.
Continue to cook khakhra on the slow flame from both sides, while pressing with the help of folded muslin cloth until crisp and little brown spots appear.
Prepare similarly the remaining khakhras and let the khakhras get cooled and store them in an airtight container.