Baati

Ingredients

• 1 pound wheat flour
• ½ teaspoon salt
• 3 tablespoons oil
• to taste water
• 1 ½ teaspoons ghee

Steps

1. Mix the flour and salt.
2. Put about 1 cup of flour mixture in a small bowl and add a little oil, mixing it in well and breaking up any lumps.
3. Add water about 1 tablespoon at a time and keep kneading with your hands.
4. You only need 3–4 tablespoons, but you must knead the dough very hard to make it stick together in a ball.
5. The more compact the dough, the better and denser the baati will be.
6. Let the balls sit for 5 minutes.
7. Flatten out each ball with first your hands and then a rolling pin until they are smooth discs 4 inches (10 cm) across and ½ inch (1.25 cm) thick.
8. Cook in a dry metal pan on a low flame.
9. Flip once when the bottom begins to harden.
10. Then pinch all over with two fingers so the dough is not too thick and has a bumpy texture on one side.
11. Check the bottom until it browns in spots.
12. Then remove the baati and place it upside-down on a grate or pan with holes in it.
13. This will blacken the top a little, especially on the tops of the pinched bumps.
14. To serve, drizzle liberally with ghee and accompany with a dhal or vegetable.