Bajra ke Khakhra

Name: Bajra ke Khakhra
Total time: 1200 s
Yield: 15 khakhra
Cuisine: Indian
Ingredients: 1 cup bajra flour; 3/4 cup wheat flour; as needed Water to knead

Chandni Udani @Chandni_udan10071985

Sudan,khartoum

Its flatbread originated from Gujarat
#GA #week24

Chandni Udani @Chandni_udan10071985

Sudan,khartoum

Its flatbread originated from Gujarat
#GA #week24

Saved

Ingredients

20 mins

15 khakhra

1 cupbajra flour
3/4 cupwheat flour
as neededWater to knead

Saved

Steps

20 mins

1

In a large wide Paraat add both flour. Make a well into the centre and add all of the water in, mix in with a fork until it starts to come together, and then knead lightly with your hands until it is a soft, pliable dough.
2

Split into balls just larger than a golf ball. Dip the ball in flour and then flatten out and roll into a circle around of the size of your preference. Try not to flip the dough over, but do add a little more flour if it starts to stick
3

Once your pan is heated up turn it down slightly to maintain the temperature. Put bajra ke khakhra top side down on the pan and cook for just 25 seconds before flipping over. It just needs to have a few pale spots on it, rather than be cooked yet. Cook for a minute or so until there are brown spots on it and then flip over. At this stage you want it to puff up!
4

Press down lightly with a spatula to encourage it to puff. Don't worry if it doesn't, as long as it is cooked through you are fine. The puff just adds softness. Once cooked put on to a plate and repeat the process with the rest.Spread with a little butter if you'd like and serve with your favourite snacks (farshan). Serve it with tea.