Method

1. Salt and water were added to the flour and made to dough. Thirty grams of dough was rolled into thin chappati to a thickness of 2.0 mm and 12 to 12.5 cm diameter.
2. The khakras were toasted on a heated tawa (180), pressed with a cloth bundle, turned frequently and toasted for 5.0 minutes, cooled and packed in polybags.