• In a bowl sift in the flour and salt.
  4 Cups Whole Wheat Flour, salt to taste
• Lightly crush the Ajwain seeds in between your hand and add it to the mix.
  1 tbsp Ajwain seeds
  
• Add the ghee , and rub in the flour with the ghee.
  1 Cup Ghee
  
• You will get a crumbly texture flour. You should be roughly able to form a lump. If not add a teaspoon more of ghee at a time.
• Add water and make a stiff dough.
  Room temperature water for kneading
  
• Cover with a clean cotton or muslin cloth. Sprinkle few drops of water on top and let it rest for 45-60 minutes.
  

For round Mathris

• Divide the dough into marble size balls.
• Roll the matri's around 1.5 inch in diameter
• Prick the matri's with a knife or a fork.
  
• Pricking is necessary or else your mathris will puff up.

For rectangular Mathris

• Divide the dough equally around 2-2.5 inch diameter balls.
• Roll out in the form of roti's. Thickness varies as per your taste.
• If rolled out thin, matris will be more crispy.
• Cut using a cutter or a knife into squares or diamonds of around 1-2 cms. (I simply used my son's play dough cutter :-). Wash it nicely and used it)
• If bigger squares prick them with a knife or fork so that they do not puff up.

Frying of Mathris

• Heat oil in a kadai/Wok.
• While the oil is heating you can make the Mathris. (Above step)
• Make enough that you would have a batch ready for next 1-2 frying.
• On medium high heat gently slide in the Mathris.
  
• Do not add too many at once. Let it cook on slow. This is important or they might not cook properly.
• Once you see bubbles dwindling and the mathri's sinking down, turn and cook on the other side.
• Once golden brown on both sides remove it in a strainer or an absorbent paper.
  
• Store it in an airtight container. If stored properly they remain good for at least a month.
• Enjoy it with a hot cup of Tea.

Baking Mathris in oven

• Preheat the oven to 200 Deg C / 392 Deg F . Line a baking sheet with parchment paper.
• Give the dough a quick knead and roll into 1/4 cm thick. (You can make thin, but the baking time will vary)
  
• Prick each of them using a fork, so that it does not puff’s up while baking.
  
• Cut into desired shape. Arrange it on the baking sheet.
  
• Bake in a preheated oven for 10-12 minutes.
• Turn it in between to bake it evenly on both sides.
  
• They get done quickly so do keep an eye on them after 8-10 minutes.
  
• Let it rest in the oven tray until it is cool.
• Store it in an air tight containe, after it has cooled completely.

Baking Mathris in Air Fryer

• Preheat the air-fryer to 180 Deg C / 356 Deg F.
• Line the air-fryer tray with parchment paper or use as is.
• Give the dough a quick knead and roll into 1/4 cm thick. (You can make thin, but the baking time will vary)
• Prick each of them using a fork, so that it does not puff’s up while baking.
• Cut into desired shape. Arrange it on the air-fryer tray.
  
• Lightly brush the matris with a bit of ghee or oil (Optional step)
• Bake in a preheated air-fryer 12-15 minutes.
• Turn it in between to bake it evenly on both sides.
• Brush the matris on the other side with a bit of ghee or oil (Optional step)
• Check the matris after 10-12 minutes, if done remove them.
• They get done quickly so do keep an eye on them after 8-10 minutes.
• Remove and let it rest on a wire rack until cool completely.
• Store it in an air tight containe, after it has cooled completely.