50 grams Rye Flour
1 to Sea Salt & Black Pepper (or te tasta)
1/4 tsp Carom Seeds
3/4 tsp Cumin Seed (crushed)
1 to Dried Fenugreek Leaves (Also known as Kascor Methi)
3 tbsps Ghee
Water (Luke warm as needed)
In a bowl mix together the flours and seasonings.
Add 2 tbsp of ghee and mix well using fingers or a spoon to lightly work it into the flour
Slowly add the water, 1 tbsp at a time and mix well to form a stiff dough, cover and let it rest for 20 minutes.
Preheat the oven to 350 F. Divide into small balls and flatten each in between your palms. 1 to 1/2 inch thin.
Place the flattened rounds (Mathari) on a parchment paper or silicone sheet lined baking tray and brush it with some ghee
Cool completely and store in an airtight container for up to a week.
No Rye Flour. Use barley flour or it can also be a mix of oats and chickpea flour.
From Suja's Kitchen to your kitchen. Enjoy!