In a bowl mix flour ghee black pepper carom seeds and salt.

Adding water little by little knead a medium stiff dough.

Cover the dough and allow it to rest for 15 to 20 minutes.

Now knead the dough again. Prepare 2 dough balls out of it.

Take a ball and roll it to thin chapati.

Roll other dough ball also in same way.

Apply some oil on one chapati and sprinkle flour on it.

Put 2 and chapati over it and lightly press it.

Apply some oil on top and sprinkle flour on it.

Tightly roll the layered chapati.

Apply little water on the ends and rightly seal it.

Using a greased knife cut small pieces out of it.

Roll the piece flat in to long shape.

Prepare all layered mathri in same way.

Heat oil and then lower flame.

Turn the mathri intermittently and fry till light golden pink colour.

Once done take it out on paper towel.

Fry remaining mathri in same way.

Once mathri comes to room temperature store it in airtight container.

Tasty and crispy Layered Mathri is ready.