Biscuit Bhakri
Ingredients:
- 1 cup whole wheat flour
- 2 tablespoons ghee
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon ajwain
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon salt
- Water, as needed, for kneading
- Oil or ghee for cooking
Instructions:
- In a mixing bowl, combine the whole wheat flour, cumin seeds, ajwain, turmeric powder, red chili powder and salt.
- Add the ghee to the mixture and rub it into the flour mixture until it resembles coarse breadcrumbs.
- Gradually add water, a little at a time and knead the mixture into smooth and firm dough. The dough should not be too soft or sticky.
- Cover the dough with a damp cloth and let it rest for about 15 mins.
- After resting, divide the dough into small, equal-sized portions and shape them into balls.
- Heat a griddle over medium heat.
- Take one dough ball and roll it out into a thin circle, using a rolling pin and a little dry flour for dusting. - - The bhakri should be thin and even, similar to a biscuit.
- Place the rolled bhakri on the hot griddle. After about 30 secs, when you see small bubbles forming on the surface, flip it over.
- Use a cloth or a flat masher to press the bhakri, not letting it puff and keeping it flat.
- Cook the bhakri until it's evenly browned and crispy, pressing gently with a spatula to ensure its cooked through.
- Remove the biscuit bhakri from the griddle and place it on a plate. Repeat the process with the remaining dough balls.
- The Biscuit Bhakri can be served anytime of the day.