In a bowl take everything; you can see in pic mix it nicely. Bhakhri flour should have a crumbly texture and hold shape between hands

Now add water gradually and knead tight dough.
Cover and rest the dough for 8-10 minutes.
Now divide the dough into equal size balls Roll out each ball into a circle not very thin or thick. Cut with a sharp edge katori so all Bhakari in same size ; you can see in pic

Put some marks with knife 🔪 so when you cook it cooks nicely from inside also

Cook each rolled bhakri on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly.
Cook bhakhri on medium heat till golden brown spots on each side.

Apply some ghee on both sides of bhakhri and roast for 2 -3 minutes to make it flakier.
Serve masala bhakhri or store it in an air-tight container.

In masala biscuit bhakhri sesame seeds, and ajwain give good flavor