| Khakhra | |
| Country: | India |
| Region: | Gujarat |
| Main Ingredient: | Mat bean, wheat flour |
Khakhra or khakra is a thin, crisp flatbread from western India, closely associated with Gujarati and Jain cuisines and also eaten in parts of Rajasthan. It is traditionally made by rolling a dough of whole-wheat flour (atta) with a little oil, then roasting it on a griddle (tava) while pressing until fully dry and brittle. Khakhra is commonly eaten as a light breakfast or snack, often with tea, South Asian pickle, chutneys, ghee or butter.[1] [2] [3]
The base dough is primarily whole-wheat flour and oil; salt and mild spices may be added. During cooking, partially puffed phulka-like discs are pressed firmly on a hot tava with a cloth or wooden press until moisture is driven off and the disc turns rigid and shatter-crisp.[2] [1]
Beyond plain (sada) khakhra, common flavourings include methi (fenugreek), jeera (cumin) and mixed masala. Contemporary commercial and home recipes also substitute or blend other flours (such as finger millet/ragi, barley, or besan, among others) to create multigrain versions.[2] [1] [4]
Khakhra is a breakfast and teatime staple in many Gujarati and Jain households and has an established packaged-snack market with numerous regional brands and flavours.[3]
