1½ cup rotli no lot (chapatti flour)
½ teaspoon mithu (salt)
6 tablespoon tel (oil)
1/3 cup pani (water)
1. Mix flour, salt and oil.
2. Sprinkle just enough water to bind the flour. The dough should be crumbly and hard.
3. Form a 1" diameter ball, flatten it between the palms. Pinch the edges closed to form a circular shape. Roll this down to 1/8" thick bhaakhri. You may have to bind the crumbling edges once or twice.
4. Heat a skillet on medium heat. When the skillet is hot, cook one side then the other. Each side should become slightly pinkish, may be with some dark speckles. When cooked, spread on ghee (clarified butter) to one side while still hot.