- 2 cups bhakhri flour (coarse whole wheat flour), see Note.
- ½ teaspoon salt or to taste
- 5 tablespoons olive oil
- Water as needed
- ⅛ cup or less Ghee or melted butter, for brushing (optional)
- Combine flour, salt and oil in a mixing bowl with hands. Gradually add water and knead into firm and smooth dough. Cover with a plate or a kitchen towel and let it stand for ½ to 1 hour.
- After dough is rested knead it few times until smooth. Divide dough into 12 to 13 equal portions and roll them into golf ball sized balls.
- Start heating a skillet or a griddle on medium high heat. Put the dough ball on a wooden or marble or smooth cutting board and make dough flat with palm of hand. Roll the dough with a rolling pin into a 4 inch diameter round.
- Transfer it to heated skillet or a griddle and cook it on one side for 40 seconds to a minute or until small bubbles appear on surface. Flip it and cooked it on other side for 1 minute to 1 ½ minutes. Remove a skillet or a griddle from heat and increase heat to high. Put the first side of bhakhri on open flame and let bhakhri puff up. Flip it to other side and let it cook for a 20 to 30 seconds. Remove from heat. Replace skillet or griddle over medium high heat. Brush the first side of bhakhri with ghee or melted butter. Repeat the process with remaining dough balls. Serve warm with a vegetable or bean dish.