Refer to the pictogram given below for more clarification on the steps.

Preheat the oven at 350*F / 180*C and line the cookie tray with parchment/butter paper.

• Heat water in microwave safe cup or bowl for 1 minute. Set aside.
• Take the big mixing bowl and add the Sooji, maida, kasuri methi, salt, ajwain, hing and baking soda together. Mix.
• Now add 2 tbsp oil. Mix well and bring the flour together to bind. It should be of consistency that when you make a fist with flour, it should stay as a loose fist. Refer to the picture 2 in the pictogram.
• Start adding warm water, 1 tbsp at a time. It will take about 2 tbsp of warm water to make a tight dough. The dough should not be soft. Knead for 1 minute to combine the ingredients. Cover the dough with another bowl or plate and let sit for about 20 minutes. After resting, the dough will become slightly loose as the sooji or semolina will swell up and make the dough a bit relaxed.
• Now divide the dough in 2 equal parts. Cover one part and set aside. Oil the surface of the rolling board or clean counter lightly. Make a ball out of one dough portion. Roll it out into a medium thin disc. Do not roll it out too thin.
• Fork it through gently in several places.
• Cut out small bite sized discs from the rolled out dough. Set on the baking tray lined with parchment paper. Finish the rest of the dough likewise. Keep the rolled out discs on the baking tray. A large baking tray is good to carry all the mathris.
• Bake the mathris at 350*F / 180*C for about 18-20 minutes till they turn slightly golden.

Important - Turn the mathris over after 10 minutes so that the other side is evenly browned too.

Storage

• They are good at the room temperature for long time, when stored in air tight container, after cooled down completely. They make a good picnic or traveling snack.