Flaky baked dough balls called baati a traditional Rajasthani baked bread
- Atta (whole wheat flour) – 2 cups
- Baking powder – ¼ teaspoon
- Salt – to taste
- Pure ghee – 6 tablespoons
- Ajwain (carom seeds) – ½ teaspoon
- Preheat oven to 220°C / 430°F.
- In a bowl mix together flour, baking powder and salt. Sift and keep aside.
- Rub ⅔ cup of ghee into the flour mixture till it resembles breadcrumbs. Add carom seeds and ¾ cup (150 ml) water and knead into a dough.
- Divide the dough into 8 portions and shape them into small balls. Bake them in the preheated oven for about 10 minutes.
- Lower heat to 200°C / 390°F and continue to bake for 35 minutes more.
- Place 6 tablespoons of pure ghee in a bowl and melt it in a microwave for 1 minute on high (100%).
- Remove the batis from the oven, press them lightly and soak them in the melted pure ghee for at least 1 hour.
- Remove from bowl before serving and serve with Rajasthani Panchmel Dal (see page 000) and pure ghee.