mathri (salted crackers)

Ingredients:

2 cups All Purpose flour (plain flour or maida)
1/2 cup sooji (semolina flour)
1 teaspoon salt
1/2 teaspoon ajwain
4 tablespoons oil
3/4 cup lukewarm water (use as needed)
Oil to fry
Method:

Mix all the ingredients except the water.
Add the water little at a time, kneading into a firm dough.
Cover the dough and set aside for 15 minutes or more.
Divide the dough into about 40 equal parts.
Take each part of the dough and make a flat ball shape. Roll them into 2 inch circles.
Prick each mathri with a fork in 5 to 6 places, so the mathris do not puff when frying.
Heat the oil in a frying pan on medium heat.
The frying pan should have atleast 1 1/2 inch of oil.To check if the oil is ready, put a small piece of dough in the oil. The dough should make the oil sizzle and come up slowly.
Fry a few matris at a time. Make sure to place just enough mathris to cover the frying oil.
Fry the mathris until both sides are a light golden-brown.
Tips:

Mathris can be stored for a couple of months in airtight containers.
If the mathris are cooked on high heat, they will be soft.