Mathri is an Indian snack originating from Rajasthan, and is something of a cross between a flatbread and a biscuit. Although often used as dipping snacks, I have found they go very nicely with a curry and make a lovely alternative to naan or pita bread.
Preparation Time: 25 minutes
Cooking Time: 3 minutes each (12 minutes in four batches)
Makes: 22 servings
Ingredients 130g butter
130g wholemeal plain flour
130g white plain flour
¼ tsp baking powder
½ tsp cumin seeds
1 tsp poppy seeds
¼ tsp ground black pepper
2 tbsp coconut oil
Melt the butter and skim off the foam, and let the clarified butter cool.
Mix together all the flours, seeds and spices, then create a well in the centre.
Pour the butter into the well and gradually add the water to form a dough.
Roll out the dough and use a cookie cutter to cut out thin discs.
Prick the discs with a fork.
Fry the discs in coconut oil for 1 ½ minutes on each side until puffed up.