📝 About This Recipe
Bati is a beloved, thick-crusted wheat bread traditional to the Beta Israel community of Ethiopia, often prepared for the Sabbath or festive gatherings. Unlike the spongy injera, Bati is dense, hearty, and deeply comforting, featuring a characteristic golden crust and a soft, tight crumb. This Kosher-parve loaf is the perfect vessel for scooping up spicy wats or enjoying simply with a drizzle of honey and a cup of strong Ethiopian coffee.
🥗 Ingredients
The Yeast Bloom
- 1/2 cup Warm Water (between 105°F and 115°F)
- 2 1/4 teaspoons Active Dry Yeast (one standard packet)
- 1 teaspoon Sugar (to feed the yeast)
The Dough Base
- 4 cups All-Purpose Flour (plus extra for dusting surfaces)
- 1 cup Whole Wheat Flour (adds traditional nuttiness and texture)
- 2 teaspoons Kosher Salt (fine grain)
- 1 1/2 cups Warm Water (added gradually)
- 2 tablespoons Vegetable Oil (neutral oil like canola or grapeseed)
The Traditional Finish
- 1 tablespoon Niter Kibbeh (Vegan/Parve version) (melted, for brushing the crust)
- 1 teaspoon Black Seed (Nigella Sativa) (optional, for topping)
👨🍳 Instructions
-
1
In a small bowl, combine 1/2 cup warm water, the sugar, and the yeast. Stir gently and let it sit for 5-10 minutes until the mixture becomes foamy and fragrant.
-
2
In a large mixing bowl or the bowl of a stand mixer, whisk together the all-purpose flour, whole wheat flour, and salt until well combined.
-
3
Make a well in the center of the flour. Pour in the yeast mixture, the remaining 1 1/2 cups of warm water, and the vegetable oil.
-
4
Using a wooden spoon or the dough hook attachment, mix until a shaggy dough forms and begins to pull away from the sides of the bowl.
-
5
Turn the dough out onto a lightly floured surface. Knead by hand for 10-12 minutes (or 6-8 minutes in a mixer) until the dough is smooth, elastic, and slightly tacky but not sticky.
-
6
Lightly oil a clean bowl. Place the dough inside, turning once to coat the surface. Cover with a damp cloth and let rise in a warm, draft-free spot for 1 to 1.5 hours, or until doubled in size.
-
7
Gently punch down the risen dough to release the air. Transfer it to a parchment-lined baking sheet or a seasoned cast-iron skillet.
-
8
Shape the dough into a thick, round disc about 8-9 inches in diameter. The top should be slightly domed.
-
9
Cover the shaped loaf loosely and let it undergo a second rise for 30-40 minutes. Meanwhile, preheat your oven to 375°F (190°C).
-
10
Using a sharp knife or a razor, score a shallow cross or a circular pattern on the top of the loaf to allow for expansion.
-
11
Bake for 40-50 minutes. The Bati is done when the crust is a deep golden brown and the bottom sounds hollow when tapped.
-
12
Immediately upon removing from the oven, brush the top with melted vegan Niter Kibbeh or oil and sprinkle with nigella seeds if desired.
-
13
Transfer to a wire rack and allow the bread to cool for at least 20 minutes before slicing or breaking apart by hand.
💡 Chef's Tips
For the most authentic flavor, use a portion of whole wheat flour to mimic the stone-ground grains of the Ethiopian highlands. If your dough feels too wet during kneading, add flour one tablespoon at a time; Bati should be denser than a standard sandwich loaf. To achieve a perfect crust, place a small pan of water on the bottom rack of the oven during the first 15 minutes of baking to create steam. Leftover Bati makes incredible toast the next day, especially when served with spiced butter. Avoid slicing the bread while it is piping hot, as the internal steam needs time to set the crumb structure.
🍽️ Serving Suggestions
Serve warm alongside a spicy Misir Wot (Red Lentil Stew) for a classic Beta Israel meal. Pair with a cup of traditional Ethiopian coffee (Buna) and a side of white honey for a delightful breakfast. Use it to scoop up Shiro (chickpea flour stew), as the density of the bread holds the sauce perfectly. Serve as part of a Sabbath dinner spread with various salads and roasted meats. Accompany with a side of Gomen (collard greens) and Ayib (traditional cheese) for a full vegetarian platter.