In a mixing bowl, add wheat flour, coarse wheat flour, and salt.

Now crush cumin seeds, white sesame seeds, and ajwain with a rolling pin and add it to flour.

Add oil and mix everything into flour.

Now add water gradually and knead tight dough.

Cover and rest the dough for 15 minutes.

Now divide the dough into equal portions. Roll out each portion into a 4-inch diameter circle.

Place the rolled dough on the heated tawa on medium heat.

cook each rolled portion of the bhakri dough on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly.

Cook bhakhri on medium heat till golden brown spots on each side.

Apply some ghee on both sides of bhakhri and roast for 2 minutes to make it flakier.

Serve biscuit bhakhri or store it in an air-tight container.

in a pan, add oil, thing, and ginger-green chili paste. Sauté it.

Then lower the flame, and add turmeric powder, red chili powder, coriander powder, garam masala, and amchur powder. Add some water and roast masala in oil.

Then add methi leaves and salt. sauté till methi leaves become soft and oil separate from the sides of the masala.

In a mixing bowl, add wheat flour, coarse wheat flour, salt, white sesame seeds, masala and oil. mix everything into flour.

Now add water gradually and knead tight dough.

Cover and rest the dough for 15 minutes.

Now divide the dough into equal portions. Roll out each portion into a 4-inch diameter circle.

Place the rolled dough on the heated tawa on medium heat.

cook each rolled portion of the bhakri dough on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly.

Cook bhakhri on medium heat till golden brown spots on each side.

Apply some ghee on both sides of bhakhri and roast for 2 minutes to make it flakier.

Serve masala bhakhri or store it in an air-tight container.

In a mixing bowl, add wheat flour, coarse wheat flour, ginger-green chili paste, white sesame seeds, Kasuri methi, coriander leaves, and salt.

Add oil and mix everything into flour.

Now add water gradually and knead tight dough.

Cover and rest the dough for 15 minutes.

Now divide the dough into equal portions. Roll out each portion into a 4-inch diameter circle.

Place the rolled dough on the heated tawa on medium heat.

cook each rolled portion of the bhakri dough on both sides until golden brown, putting light pressure using a wooden press, so the insides cook evenly.

Cook bhakhri on medium heat till golden brown spots on each side.

Apply some ghee on both sides of bhakhri and roast for 2 minutes to make it flakier.

Serve kothmir-marcha bhakhri or store it in an air-tight container.