Baked Mathris

Last Updated on October 5, 2017

This is the last post for this year and this Bake-a-thon. Today’s bake was one of the bakes for last month’s Home Baker’s Challenge. I chose a savory bake. I already have a baked mathri on the blog and today’s mathris are made with 2:1 ratio of whole wheat to all-purpose flour unlike the other mathris that were made with all-purpose flour. I baked these mathris 2-3 days before I left to India but could not take decent pictures as the weather was bad with poor natural light. Below picture was taken with my mobile phone.

Wish you all a Happy New Year!!

Source: Merry Tummy
Total Time: 28 – 35 minutes + more time for resting the dough
Preparation: 15- 20 minutes
Bake Time: 13 – 15 minutes

Ingredients:

1 cup Wheat Flour
½ cup All-Purpose Flour
¼ Sooji or Rava
1 tbsp. Ajwain
1 tsp. Black Pepper Powder
Salt to taste
3 tsp. Sesame Seeds (I didn’t use)
2 tbsp. Oil
⅓ – ½ cup Water, less or more as needed

Preparation:

Mix all the dry ingredients and keep aside.
In a small pan heat oil, add it to dry mixture and mix well.
Add lukewarm water to flour to make the dough. Dough should be stiff and not very soft. Cover and keep aside for sometime, about 30 minutes to 1 hour.
Preheat the oven to 350 F.
Divide the dough into 2-3 portions, roll each portion into a round disc, pierce the disc with a fork. This will keep the mathris flat when baking.
Using a cookie cutter, cut the rolled disc to smaller pieces. Can use a small bottle lid or any circular object to cut into smaller shapes, if you do not have a cookie cutter.
Repeat the same with remaining dough. Collect all the scrapes, shape into a ball, roll it into a disc and cut into smaller circles/mathris.
Arrange the mathris in a baking sheet and bake in a preheated oven for 13 – 15 minutes or until golden brown.
Let cool and store in an airtight container. Serve it with tea or as a snack.

This day in 2009: Recap of 2009
This day in 2010: New Home

This is part of the Bake-a-thon 2015