Mix all the ingredients and prepare a dough. Knead for about 5 mins.
Keep covered for 30 mins. Knead again and roll out the dough.
Brush with oil, sprinkle the salt, basil and thyme.
Make about 20 deep impressions on the rolled dough. Let rest covered for 40 mins.
Pre-heat the oven to 245 degrees C.
Bake for 10-20 mins depending on the desired crispiness.
Serve with additional toppings or as such with butter.
Bawarchi of the week
Bridget White-Kumar is a cookery book author, food consultant and culinary historian. Colonial Anglo-Indian food is her area of expertise. She has brought out 7 recipe books specialising in Anglo-Indian cuisine.