1. Mix all ingredients and knead adding water to the consistency of chappati dough.
2. Cover with a cloth and leave for about 15 minutes.
3. Smoothen the dough with 1/2 teaspoon oil and knead a little.
4. Divide the dough into equal golf size or smaller sized balls.
5. On the rolling board roll the balls into thin rotis.
6. Heat a cast iron griddle to warm heat using indirect heat if needed.
7. Bake the rotis on both sides such that bubbles form.
8. Bring them down on paper towels and apply oil or ghee lightly on both sides.
9. Heat the cast iron griddle to medium high heat.
10. Place the khakra and cook pressing with a roti press on the bubbles till the rotis turn crispy and brittle starting from the outside edges.
11. Similarly make khakras from leftover rotis if any.
12. Coat with ghee and sprinkle of chat masala and serve with pickle, chutney, jam or tea.
13. Store in airtight container and consume within 10-15 days.