1 cup fine bajri atta (millet flour)
1/2 cup atta (whole wheat flour)
2.5 tbsp olive oil
1/4 tsp ajwain (carom seeds)
1/4 tsp red chilli flakes (optional)
1 tsp salt
1/2 cup + 3 tbsp water (or as required for kneading the dough)
Method
Combine all the ingredients except water in a big bowl. Rub with fingers till the mixture resembles grains.
Start adding water slowly & mixing with hands so as to form a soft, pliable dough.
Cover the dough with a damp kitchen towel & let rest for 15 minutes.
Meanwhile preheat oven to 3o0 F / 150 C. Line a cookie sheet with parchment.
Knead the rested dough for 2-3 minutes and pinch into equal portions.
Thinly roll out the equal portions on a flour dusted surface or between sheets of parchment.
With the help of fork, pick the rolled dough so that it does not fluff while baking.
Using a pizza cutter or sharp knife, cut the rolled dough into desired shape.
Transfer to the cookie sheet and bake for 25-30 minutes or until done & crisp.
You will need to check midway & flip the crackers to ensure even baking.
Cool the crackers on a rack and store in air tight containers for upto 2 weeks.
