Baati is a hard unleavened Indian bread.
Baati are little dough balls that are believed to have originated during the reign of Bappa Rawal on 728 CE - 753 CE. It was usually prepared in desert areas because of the minimal water needed to make the bread. Additionally, it is believed that Rajput soldiers would bury the bread underneath sand and leave it to bake under the sun. In present day, Baati is typically eaten with Dal, forming the popular Indian dish: Dal Baati.
Ingredients
3 cups whole wheat flour
1 tsp salt
1 tsp Ajwain
1/2 cup refined oil
Ghee for soaking
Instructions
Mix whole wheat flour, salt, carom seeds and oil in a pan.
Knead a tight dough using lukewarm water.
Keep aside, covered for 30 minutes.
Divide the dough into 12 equal parts.
Roll each part into a rough ball.
Make an indentation in the center of each ball with your thumb.
Pre heat the oven to 200 degree C.
Set the oven on toast mode.
Bake the baatis for 20-25 minutes, till slightly browned.
Remove from oven.
Dip in ghee.
Serve hot with panchmel dal, churme ke ladoo and garlic chutney.
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