Divide poornam into 10-12 parts and shape into a small lemon sized balls.
Similarly, divide the dough into 10 - 12 parts. Size of each part of the dough should be smaller than the size of poornam balls.
Take a ziploc bag or a plastic sheet, apply some oil using fingers.
Press a dough ball with fingers to make a small disc. One can do this step even by pressing the dough on the hand.
Place one poornam ball on the dough disc and seal it to make a round ball. Similarly, stuff rest of the poornam balls.
Apply some oil on a ziploc or plastic bag. Press each poornam stuffed dough into a thin flatbread using fingers. Keep turning the plastic sheet around to get an even and thin flatbread.
Heat a pan/griddle/tava. When the griddle is hot, place the flatbread/baksham on one palm, peel of the plastic bag with other hand and gently place the baksham on the hot griddle.
Drop about ¾ - 1 tsp of oil around the baksham, cook on medium flame until it is cooked, about 1 - 2 minutes.
Flip baksham and drop more oil around the baksham and cook for another minute or 2.
Transfer to a plate and let cool.
Repeat the same with rest of the bakshalu.
Once the bakshalu are cool, store in an airtight container for at least 2-3 days at room temperature and up to 15 - 30 days or even longer in the refrigerator.
Before serving, warm baksham in the microwave for 10 - 15 seconds and serve with some ghee.