1/3cup olive oil or ghee80 ml, or use oil of choice
waterto knead the dough, little more than 1/2 cup
To a large bowl add atta (whole wheat flour) and besan (gram flour). Now add to it all the seasonings - kasuri methi, red chili powder, turmeric, ajwain (carom seeds), sesame seeds, salt and baking powder.
Mix to combine it all together. Add oil (or ghee) and mix it well with the flour using your hands (rub the flour between your palms to incorporate the oil).
The oil should be well incorporated into the flour. The mixture will turn crumbly.
Now, start adding water little by little to knead the dough.
Once the dough comes together, knead it for 5 minutes. I used my stand mixer to knead it. Cover and rest the dough for 15 to 20 minutes. Meanwhile pre-heat the oven to 375 F degrees.
After the dough has rested, divide it into 2 parts. Take one part of the dough and roll it, around 1/4 inch thick.
Now you can either use cookie cutter or pizza cutter to shape the mathri. I simply cut some into squares (1.75 inch x 1.75 inch) using my pizza cutter and also some circles (2 inches diameter) using my cookie cutter.
Using a fork poke the mathris so that they don't rise much while baking. Repeat with the remaining dough.
Place the squares/rounds on a baking sheet lined with parchment paper or silicone mat. Leave a little space between each mathri.
Bake at 375 F degrees for 20-22 minutes, flipping them once half-way. I usually bake around 23-24 minutes since I like quite crispy mathris. If you don't like super crispy, bake around 20 minutes.
Let cool and then store baked methi mathri in an airtight container.
If you roll the mathri thick, they will take more time to bake so keep that in mind.