Polydish city guide
Best Khakhra in London
“Roasted until fully dry and brittle—a thin, crisp flatbread from Gujarati and Jain cuisines.”
What the real thing tastes like
Khakhra or khakra is a thin, crisp flatbread from western India, closely associated with Gujarati and Jain cuisines and is also eaten in some parts of Rajasthan. It is traditionally made by rolling a dough of whole-wheat flour (atta) with a little oil, then roasting it on a griddle (tava) while pressing until fully dry and brittle. Khakhra is commonly eaten as a light breakfast or snack, often with tea, South Asian pickle, chutneys, ghee or butter.
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Khakhra is a thin, crisp flatbread from western India—the kind of thing you reach for at breakfast or with afternoon tea. Made from whole-wheat dough rolled with a touch of oil, then roasted on a griddle until it turns brittle and snaps between your fingers, it's a texture-focused food that demands attention during cooking. The pressing and drying is everything; stop too early and you lose the crackle.
Order it here when it has
- fully dry and brittle texture
- light breakfast or snack
- versatile with chutneys and ghee
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