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Khakhra

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A thin Gujarati wheat flatbread, pressed and roasted over low heat until crisp and lightly browned.

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A plain round Gujarati khakhra, thin and crisp with light-brown tawa-roasted spots, on a simple plate.

A pressed wheat flatbread

Khakhra is a Gujarati wheat flatbread rolled thin and pressed while it roasts on a tawa. The repeated turning and low heat give this plain version its crisp texture. Other versions include fenugreek or spices.

Sources for this section

History

Khakhra is documented in Gujarati cuisine; its earliest date and precise origin are not established.

Ingredients

Scaling: source batch only

Whole wheat flour
237 mL1 cup as recorded
Oil
30 mL2 tbsp as recorded
Plus oil as needed for roasting
Salt
To taste
Warm water
118 mL½ cup as recorded
Approximately

Method

Risks and precautions · Standard risk

Contains wheat.

Keep hands and cloth clear of the flame when pressing on the hot tawa; cook flour before eating.

  1. Mix the flour, salt and 2 tablespoons oil. Add the warm water gradually and knead to a soft, smooth dough. Cover and rest for 30 minutes.
  2. Divide into small balls and roll each into a very thin round.
  3. Heat a heavy tawa over very low heat. Cook a round for about one minute, then turn it.
  4. Press the surface and edges with a wooden press or clean folded cloth, rotating the bread. Turn and repeat, roasting and pressing both sides for several minutes until crisp with light brown spots.
  5. Remove and cool completely. Repeat with the remaining rounds.

Places

Gujarat

Documented preparation · Region evidence

The source identifies khakhra with Gujarati cuisine; it does not establish a precise birthplace.

See Gujaraton the mapLocation source 1 →

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Sources