Gakhar

Layered Rajasthani-style flatbread slow-roasted and finished in ghee
Yield: Makes 8 gakhars | Total time: 1 hour 15 minutes (including resting time)

Gakhar is a rich, flaky, multi-layered flatbread that’s kneaded with oil and rava, slow-cooked under steam, and then deep-fried in ghee to create a golden, crispy exterior and soft layered interior. Traditionally served with robust curries like Dal-Gosht or Butter Chicken.

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Ingredients

For the Dough

• 1½ cups wheat flour

• ½ cup rava (semolina)

• 4 tbsp oil

• Salt to taste

• Warm water, as needed (for kneading)

For Finishing

• 500 g pure ghee (for deep frying)

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Method

Step 1: Prepare the Dough

1. In a large kneading bowl, combine wheat flour, rava, oil, and salt.

2. Add 2 tbsp warm water and rub the mixture into a crumbly texture.

3. Gradually add more warm water and knead into a thick, soft, and pliable dough.

4. Grease your palms with a little oil and smooth the dough.

5. Cover the dough with a damp cloth and let it rest for 30 minutes.

Step 2: Shape the Gakhars

6. After resting, punch the dough once or twice to release excess air.

7. Divide the dough into tennis ball-sized portions.

8. Roll each ball into a 6-inch circle using a rolling pin and dusting flour as needed.

9. Cut a straight slit from the center to the edge.

10. Starting at the cut edge, roll the dough into a cone.

11. Flatten the cone sideways into a disc (like a patty) and re-roll gently into a 4-inch round paratha.

Step 3: Steam-Roast the Gakhars

12. Heat a non-stick frying pan with a lid over medium-low flame.

13. Place 2–3 gakhars in the pan. Sprinkle a little water around them and cover with the lid.

14. After 2–3 minutes, flip the gakhars, sprinkle more water, and cover again.

15. Repeat this flip-sprinkle-cover routine for about 10 minutes, until both sides are evenly cooked and slightly browned.

Step 4: Fry in Ghee

16. Heat pure ghee in a deep saucepan over medium-high flame.

17. Take each roasted gakhar and crush it gently between your palms (like clapping) to open the inner layers.

18. Carefully drop the gakhar into the hot ghee and fry until golden brown, flipping once.

19. Remove with tongs and drain on a serving plate.

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Chef’s Notes

• For extra flakiness, brush melted ghee between layers before final rolling.

• Serve hot with hearty dishes like Dal-Gosht, Butter Chicken, or spicy dry sabzis.

• You can store steamed gakhars (before frying) in the fridge for up to a day—fry fresh before serving for best texture.