Mathari (Wheat Crackers)

Sift the flour in a bowl.

Add pink salt, sea salt, cumin seeds, and 1 cup of ghee (or oil).

Mix well - the mixture should be able to keep its shape.

Knead this flour mixture by gradually adding 1 tablespoon of water at a time, just enough to bind the dough. You should only need about 1.5 cups of water in total. The dough should not be too soft.

Cover with cloth or lid and let it rest for 30 minutes.

After 30 minutes, fold the dough a few times to make a smooth and consistent bundle.

Make small balls from the dough, about 1 inch wide.

Roll the balls flat to about 1.5 inch diameter.

Poke a few holes in each mathari using a fork or knife.

This allows air to escape during frying and prevents the mathari from puffing up.

You can alternatively roll a big sheet of dough and cut out circles, rectangles, or any shape you like!

Rectangular mathari do not need holes.

Heat oil or ghee in a pan on medium heat.

Once the ghee is hot, carefully place the mathari in one by one, in batches of about 10 to 15 at a time.

Let the mathari fry on low to medium heat, for 45 seconds to 1 minute.

Then flip and fry the other side, until both sides are golden brown.

Serve hot, with achaar (pickle) or ketchup on the side, or as a side with tea.

Store in an airtight container for up to two months.