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-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 round. 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.



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