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Rajasthani Baati
🇮🇳 Indian Vegetarian

Rajasthani Baati

🇮🇳 Indian

Charcoal-baked baatis drowned in ghee, dal-baati's better half. Flour, water, heat and hands — the oldest bread tradition on earth. Serve with any curry, dal or pickle on the table.

Prep 34 min Cook 18 min Serves 3 Medium

Ingredients

  • Salt1 tsp
  • Ghee3 tbsp
  • Whole Garam Masala Spices1 tsp
  • Wheat Flour3 cups

Instructions

  1. 1

    Bring the dough together with lukewarm water, then knead hard — soft dough makes soft bread, no shortcuts.

  2. 2

    Let it rest in a warm spot; the dough should look smoother and feel like an earlobe when ready.

  3. 3

    Divide into equal balls, then roll — plain, or stuffed and sealed like little parcels before rolling gently.

  4. 4

    Slap onto the hot tawa; when dark spots appear, flip and press at the edges with a cloth till it balloons.

  5. 5

    Slather with ghee, wrap in a clean cloth, and carry to the table warm.

Chef's tip

A final squeeze of lemon or lime right before serving wakes up every other flavour.

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Watch how it's made

Video: Baati-Choorma - Rajasthani Indian Recipe | Show Me The Curry · on YouTube