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Wholewheat Baked Mathis/Crackers

Print Recipe
Course Snacks
Cuisine Indian

Ingredients
  

  • 1 heaped cup Wholewheat Flour/Atta
  • Solids leftover from making ghee out of 64 oz Unsalted Butter or 2-3 tbsp ghee
  • Carom seeds/Ajwain-1/4 to 1/2 tsp
  • 1/2 tsp Red Chili Powder optional
  • Salt as per taste
  • Water as needed to make a tight dough

Instructions
 

  • Preheat oven to 350F and then REDUCE temperature to 200F.
  • After making Ghee,cool and strain into bottles.
  • The solids that are left behind in the pan and strainer, to those add Whole wheat Flour/Atta and all above ingredients,except water and mix them well till crumbly.
  • Start adding a little water at a time,knead, add more water if needed, we are trying to make a tight dough.
  • Once you have made dough, let it rest for 30 minutes.
  • Roll out thin Mathis/crackers and poke on both sides with a fork.This is important. We want to make them crisp.
  • Put on a greased baking sheet, brush oil very lightly on the mathis and bake at 200F for 30 minutes.
  • Turn them over, brush lightly with oil and bake again for 30 minutes.
  • Turn them over, and bake again for an additional 15 minutes.
  • Enjoy with coffee or tea.

Notes

This is a very fluid recipe. The solids left at the bottom after making ghee varies, depending on the quality of butter used, so adjust wholewheat flour and water accordingly.
The whole wheat should be added a little at a time. Crumble with fingertips, add some more.
Same thing with water, add a little at a time, knead and add some more as needed to make a tight dough.
These taste great even with Black pepper, Rosemary, Italian seasoning,Garlic and onion powder or any seasoning that you desire.
If you add too much water, its okay, just make parathas out of it on a pan instead of baking!
Tried this recipe?Let us know how it was!