Take rotlis (ghee should have been applied) and pile them up evenly.

Heat up a tawa on low flame. Put 1 tsp ghee on it and place the pile of rotlis.

Press and roast rotli till it is beautifully golden. You need to keep checking it frequently as it doesn't take long to burn. Once ready, stop pressing. Apply ghee on the top most rotli on the pile and gently flip the entire pile (ensure that the rotli does not fold while doing so). This way, the rotli roasted from the bottom will be on the top.

Flip the top rotli so as to bring the uncooked part on the top (this way you will not break the roasted rotli while pressing the pile as well as you are preparing it to roast it on the other side). Press and roast the rotli at the bottom until it is golden. Again apply ghee on the top most rotli and gently flip the pile. Keep repeating this step till the last rotli. Remove the rotlis / khakhra from the pile when they are roasted on both the sides.

You can serve them hot or store them in an airtight container after they cool down thoroughly. They can stay fresh for a week or two.

You can eat them plain as that or apply ghee and sprinkle jiralu. Jiralu is nothing but a combination of blacksalt and dhanajeera powder

Caution: 1. Second side of the rotli takes lesser time than the first side. 2. Be gentle while flipping as the hot ghee can splash on you. 3. The rotli at the bottom is likely to get folded as you flip, so be careful and check after flipping. 4. The rotli/lhakhra feels very hot due to the ghee, so be careful when you are flipping or removing them from the pile.

A variety of khakhra can be made using this method. You can add different flavours in the dough, make rotli and then make khakhra. Ofcaurse the rotlis should be at room temperature. Ensure to add liberal amount of movan in the dough and make rotlis as thin as possible so as to get melt in mouth khakhra.

Methi khakhra: add kasoori methi powdered and a few leaves in the dough.

Panipuri khakhra: make the paste we usually make for panipuri pani. Add it in the dough along with some chat masala and amchur powder.

Mangroli khakhra: make bevdi rotli, but do not split them. Make khakhra when still stuck together.

Apart from the above flavours, you can make spinach khakhra, tomato khakhra etc by adding the puree of it.