All purpose flour - 1 and 2/3 cup (In future I will try to combo with whole wheat flour and rice flour)
Fine Semolina (Pani puri sooji) - 1/3 cup or slightly more
Salt - 3/4 tsp
Sugar - 1/4 tsp
Kalonji - 1/2 tsp
Baking powder - 1/4 tsp
Oil - 6 tbsp
Water - 1/2 cup, appx., use judgement, I think I used a bit less.
1) Mix well - flours, salt, sugar, kalonji, baking powder.
2) Add oil, mix by hand till oil seems to be evenly distributed in the mixture, looks kind of crumbly.
3) Add water, knead well, cover with clingwrap and let rest for 30 mins or so.
4) Make small balls of the dough and roll into thin rotis. Prick with fork if you want the nimki to not puff up. Cut into diamond shapes. (Note: I have rolled on my normal wooden roti-base before. But when I cut the nimki it left cutting marks on my nice, (mostly unused), wooden base. So this time I just covered my chopping board with non-stick foil and rolled on it.)
5) Pull the nimki off and arrange on a non-stick cookie sheet, covered with non-stick foil. Bake in pre-heated oven at 350 F for 10-15 minutes. Keep an eye, don't let them turn too brown. Can flip the nimkis in between if you feel it's necessary.
Turned out glorious. I made the nimkis thin because I thought that would help make them crisp. It did help! They are perfectly crisp! But thin rolling made for a lot of rolling, lot of rotis, lot of nimkis and baking on multiple cookie-sheets. :) Oh well, more to eat!