Jain Khakhra

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1. 1Step 1: For the dough, use whole wheat flour, warm water, and spices that conform to Jain dietary restrictions such as cumin seeds, ajwain seeds, or salt.
2. 2Step 2: Knead the dough until it's soft, flexible and free from lumps.
3. 3Step 3: Let the dough rest for 10-15 minutes to improve its elasticity.
4. 4Step 4: Take small pieces of dough that are equal in size.
5. 5Step 5: Roll out the dough evenly; the thinner you make your khakhra, the crispier it will be when cooked.
6. 6Step 6: Ensure the edges of the dough are smooth so the khakhra doesn’t burn while roasting.
7. 7Step 7: Use a heavy-duty tawa which creates an even cooking surface.
8. 8Step 8: While roasting khakhra on low, flip often, don't leave on one side for long periods.
9. 9Step 9: Use a wooden or cloth covered presser to apply moderate pressure to help remove the air pockets.
10. 10Step 10: Continue to roast until you see a light golden color and a nice crisp feel.