-2 cups whole wheat flour (gehun ka atta)
-4 tablespoons ghee
-1 teaspoon cumin seeds (jeera) or carom seeds (ajwain)
-salt to taste
In a wide thali or a bowl, combine the flour, ghee,
and salt and mix well. Add enough water and knead
into a firm
dough.Keep aside for 15 to 20 minutes.Divide into 12
to 14 equal
portions.Roll out each portion into a 100 mm.
(4") diameter round.
Roast each round on both sides on a tava till golden
light pressure on the bhakhri so that the insides
hot with any vegetable of your choice..