-2 cups whole wheat flour (gehun ka atta) -4 tablespoons ghee -1 teaspoon cumin seeds (jeera) or carom seeds (ajwain) -salt to taste
In a wide thali or a bowl, combine the flour, ghee, cumin seeds and salt and mix well. Add enough water and knead into a firm dough. Keep aside for 15 to 20 minutes. Divide into 12 to 14
equal portions. Roll out each portion into a 100 mm. (4") diameter
Roast each round on both sides on a tava till golden brown,
putting light pressure on the bhakhri so that the insides cook
evenly. Serve hot with any vegetable of your choice.