Crispy
Baked Methi
Mathri

Rub the Flour: In a wide mixing bowl, mix the Flourworks Premium Whole Wheat Flour, semolina, carom seeds, kasuri methi, cracked black pepper, and salt. Pour in the melted ghee. Use your fingertips to rub the ghee into the flour until the mixture holds its shape when clumped in your fist (resembling coarse breadcrumbs).

Form a Stiff Dough: Gradually add cold water, a tablespoon at a time, bringing the mixture together into a very tight, stiff dough. Do not over-knead; you want to keep the fat layers intact for crispiness. Cover and let it rest for 15 minutes.

Shape the Crackers: Preheat your oven to 180°C (350°F) and line a baking sheet with parchment paper. Divide the dough into small, lemon-sized balls. Press each ball flat between your palms—they should look rustic and have cracked edges. Prick both sides of each mathri multiple times with a fork so they don't puff up while baking.

Bake Until Golden: Arrange the mathris on the baking sheet in a single layer. Brush them lightly with oil or ghee. Bake for 22–25 minutes, flipping them halfway through, until they are evenly golden-brown and crisp.

Roll and Cook: Gently roll out each coiled patty into a 6-inch disc, taking care not to press too hard so the layers don't fuse. Heat a tawa or skillet over medium-high heat. Place the paratha on it and cook until tiny bubbles appear. Flip, apply a teaspoon of ghee, and flip again. Press down gently with a spatula until both sides are golden-brown and crispy.