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.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.Consumption and commercialization
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.