Khakhra
Khakhra or khakra is a thin, crisp flatbread from western India, closely associated with Gujarati and Jain cuisines and also eaten in parts of Rajasthan. It is traditionally made by rolling a dough of whole-wheat flour with a little oil, then roasting it on a griddle while pressing until fully dry and brittle. Khakhra is commonly eaten as a light breakfast or snack, often with tea, South [Asian pickle], chutneys, ghee or butter.Ingredients and preparation
The base dough is primarily whole-wheat flour and oil; salt and mild spices may be added. During cooking, partially puffed phulka-like discs are pressed firmly on a hot tava with a cloth or wooden press until moisture is driven off and the disc turns rigid and shatter-crisp.Varieties
Beyond plain khakhra, common flavourings include methi, jeera and mixed masala. Contemporary commercial and home recipes also substitute or blend other flours to create multigrain versions.Khakhra is a breakfast and teatime staple in many Gujarati and Jain households and has an established packaged-snack market with numerous regional brands and flavours.