if you know anything about the kathiawad region of gujarat, you will know this rustic peasant flatbread called bhakri. it is made from the most humblest of ingredients - flour, water, salt and ghee or oil. it is made on a round shaped clay pan. when it is cooked on clay, you will notice the texture and taste is very different than when cooked in a nonstick pan. it is slightly blackened in spots and has a nice slightly smoky flavor to it. it is generally served at breakfast with chai.
the method is simple enough - you just mix whole wheat flour with salt, rub in the ghee or oil until it's a little crumbly and mix enough water just to barely bind it together. this should be a firm, crumbly dough.
form into rounds the size of golf balls (about 1/2 cup) and roll into 6-8" rounds and prick with a fork. place on a heated nonstick flat pan on low until brown spots appear approximately for 2 minutes. flip and do the same, making sure the bhakri is cooked through completely. top with ghee or butter and serve.