In a mixing bowl add bajra atta (pearl millet flour), jowar atta (sorghum flour), wheat flour, oil, turmeric powder, asafoetida, pickle masala, ginger garlic paste, carom seeds. (If you do not have pickle masala then add red chili powder and fenugreek powder).
Mix well with your finger tips.
Add sugar and salt.
Gradually add water and start to knead into a soft dough.
Smoothen the dough.
Now divide the dough into equal size ball. Take one ball. Flatten it. Put the flatten ball on the rolling board. Dust wheat flour on it.
With the help of a rolling pin gently start rolling into a 15 cm diameter circle with a thickness of 2 mm.
The rolled dhebra is ready.
Genlty put the dhebra on a heated and greased flat pan.
Flip after a minute. Apply 1/2 tsp of oil over it.
Flip again and apply 1/2 tsp of oil on it.
Press and cook the dhebra on medium heat till golden.
Similarly flip and cook on another side.
The dhebra is ready. Remove in a plate and serve. Similarly prepare remaining dhebra.
Serve the hot dhebra with yogurt seasoned with salt and roasted cumin powder, dry garlic chutney, pickle chili for a simple breakfast, light lunch or dinner or apply butter on it and pack for your kids lunch box.