Khakra (Crispy Indian Flatbread)

Khakra
Viktorne Lupaneszku / Stocksy United
  • Total: 70 mins
  • Prep: 30 mins
  • Cook: 40 mins
  • Yield: 10 to 15 servings

Khakra is a terrific anytime snack. This crispy, crunchy flatbread is from Gujarat in western India. It is very versatile and can be eaten as chips with a dip, topped with stuff and eaten as chaat (the name for various street foods in India), or just teamed with a steaming cup of masala chai. It's also really simple to make.

Ingredients

Steps to Make It

  1. Put all the ingredients in a large mixing bowl and stir together. Make a well in the center and add a little water. Mix to blend in the flour and other ingredients adding a little water at a time, only as required. When the ingredients have all blended, knead to make a smooth, firm dough. Set aside for 30 minutes.

  2. Divide the dough into 20 equal portions. Lightly flour a clean, dry work surface so you can roll out the khakra. Using a rolling pin, roll the dough out until it is wafer thin. Add more flour if required, to prevent the dough from sticking to your rolling surface.

  3. When finished with rolling the khakras, you can cook them in a tortilla maker or in a pan. To cook in a pan: Heat a cast iron or griddle pan on low heat. Brush a very small amount of the cooking oil onto the pan surface and place your khakra in the pan.

  4. When you see a few 'bubbles' appear on the upper surface, flip the khakra. Using a thick, clean tea towel, gently press down and around on it in a circular motion. This will prevent it from puffing out and will also help it get crispy. Keep doing this until the lower surface is crisp, speckled and golden. Flip again and repeat on the other side. Remove from the heat and place on a plate lined with a paper towel and repeat for your remaining khakras.

  5. Serve with a cup of masala chai and enjoy!