For this month’s Daring Kitchen challenge, Sarah gave us crispy crackers and flatbreads as a challenge.
Everybody loves Khakras. Period.
Well Still in case if you are wondering what are these? These are stunning thin flatbreads made with a host of flavours. I have heard some really wicked ones too like paani poori flavor, jal jeera flavor etc. However I made it with chaat masala, paprika powder, black sesame seeds and poppy seeds.
They are generally made on a griddle but I used a combination of a flat griddle and the oven.
Khakra- Crispy flat bread
For this month's Daring Kitchen challenge, Sarah gave us crispy crackers and flatbreads as a challenge.
Mix all the ingredients for the dough and make a semi soft-tough dough out if it.
Apply 1 tsp oil on the dough's surface and let it sit for about 20 min at room temperature.
Make 12-14 balls out of it.
Using the flour, Roll it out very thin almost to a translucent stage. [It is better if they are round....however for aesthetic purpose only.
Pre heat the oven to 200 C.
heat the griddle and reduce the flame to the lowest level possible.
Put the rolled bread on it.
Turn to other side once bubbles appear.
Put about 2-3 drops of oil on each side and flatten it [Dont let bubbles form] using the flat spoon.
Use the kitchen towel to press the khakra and keep it flattened.
Once it is partially cooked, put it on a baking tray and bake for 4-5 min. [This is an optional step, you may finish it on the griddle too.
For the spiced version, once the bread is rolled, put the spices and roll the pin on it once more to let them stick to it.
Serving suggestion- Flavored oil or pickle or chutney or with topping on your choice.
On the Griddle Flavors The crisp goodness
Things to remember:
Make sure to roll the dough as thin as you can.
The heat on the griddle should not be too high.
Be careful while using the tea towel to press the bread.
Store in a air tight container.
You may alternatively add the spices and leafy veggies that you like to the dough and roll out the bread. Commonly used variations are cutty powder, jal jeera, salt and paprika, cumin seeds and salt, fenugreek leaves etc.
It might take a little time to get used to it, but it is really fun to make and then get to taste the glorious khakra.