Add all ingredients in a wide bowl and add little water to make it into a stiff yet pliable dough. Keep it covered for 15 minutes.
Make the dough into equal sized balls. Dust with flour and roll the ball into a very thin roti. The rolling should be very very thin as a paper. Dust with flour when needed.
Heat the tawa and place the roti on the tawa. Keep the flame low. When bubbles start coming up, using a potato masher or a clean cloth press the roti nicely, without allowing the air bubbles to pop up. Do this on both sides. ensure that the flame is low. So that you get crispy khakras.
Cool them completely and store them in air tight containers. This will stay crisp for many days. Mine got over in a week.
Enjoy crispy khakras with hot tea of can have with any subzi for breakfast too. Always handle this with clean dry hands. Ensure that the flame is kept low while cooking. Also the rolled roti should be very thin.
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