Combine all the dry ingredients in a large mixing bowl.

Add the ghee (I added lesser than what is mentioned in the recipe) into the flour mixture and mix till you obtain a crumb like texture.

Check for salt and adjust as per taste.

Gradually add little water at a time and knead to make a firm yet smooth dough. (should resemble poori dough)

Preheat the oven to 180 C. Grease a baking tray with oil/ghee/butter and dust with flour. Keep aside.

Roll the Mathri Dough into a large circle (cut into desired thickness), using a pizza cutter, cut the rolled out dough into squares. Alternately you can use cookie cutters of varied shapes to cut into shapes.

Arrange the cut mathri on the dusted baking tray and place it in the preheated oven to bake until golden brown and crisp; about 8 to 9 minutes. (oven times may vary) Check in between to see if done. Don't worry if it is slightly soft to touch when taken out. It hardens as it cools down.

Once done, allow the Baked Mathris to cool down before storing it in airtight containers.

Stays well for up to 2 to 3 weeks.