Ingredients:

2 cups whole wheat flour (gehun ka atta), 4 tablespoons ghee, 1 teaspoon cumin seeds (jeera) or carom seeds (ajwain), salt to taste

Method:

In a wide thali or a bowl, combine the flour, ghee, cumin seeds 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 brown, putting light pressure on the bhakri so that the insides cook evenly.Serve hot with any vegetable of your choice..