In a mixing bowl take wheat flour. Wheat flour must be coarsely grounded for bhakri.
Now add 2 tbsp of oil and 1 tsp salt. Add salt as per your taste.

Mix well oil with wheat flour using hand.
By adding little water at time knead the bhakri dough. Knead properly the dough so that the bhakri will become softer.

The dough for bhakri should be a little harder than regular Roti / Chappati dough.

Divide the wheat bhakri dough in round balls. The size of bhakri dough ball should be bigger than the roti dough balls.

Roll evenly so that the thickness is even across bhakri.
Now using edge of rolling pin press small pit like groves on bhakri. This way bhakri will absorb more ghee once cooked.
Heat a flat bottom pan / tawa. If you have clay based tawa called taavdi than you can also use that.

Use a bhakri presser or even a pav bhaji mesher to press bhakri while roasting.
Bhakri is ready once it is evenly roasted and cooked from inside.
Place the bhakri in a serving plate, smear some clarified butter (ghee). Bhakri is ready.