📝 About This Recipe
Hailing from the sun-drenched landscapes of Rajasthan, Baati is a quintessential Indian unleavened bread known for its rugged exterior and soft, flaky heart. Traditionally baked over charcoal embers, these golden spheres are deeply infused with the richness of desi ghee and the subtle crunch of semolina. When broken open and drizzled with more ghee, they offer a comforting, nutty flavor that serves as the perfect vessel for spicy dals and sweet churma.
🥗 Ingredients
The Dough Base
- 2 cups Whole Wheat Flour (Atta) (preferably coarse/durum wheat)
- 1/4 cup Semolina (Sooji/Rava) (adds a characteristic crunch)
- 2 tablespoons Gram Flour (Besan) (for a nutty depth of flavor)
Fats and Leavening
- 1/4 cup Desi Ghee (melted, plus extra for soaking)
- 1/4 teaspoon Baking Soda (helps in creating a lighter texture)
- 1 teaspoon Salt (adjust to taste)
Aromatics and Liquids
- 1 teaspoon Carom Seeds (Ajwain) (crushed between palms to release oils)
- 1/2 teaspoon Fennel Seeds (Saunf) (coarsely crushed)
- 2 tablespoons Yogurt (whisked, adds softness)
- 1/2 cup Warm Water (added gradually as needed)
- 2 tablespoons Warm Milk (optional, for extra richness)
👨🍳 Instructions
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1
In a large mixing bowl, sift together the whole wheat flour, semolina, gram flour, salt, and baking soda to ensure even distribution.
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2
Add the crushed carom seeds and fennel seeds to the flour mixture, mixing well with your hands.
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3
Make a well in the center and pour in the 1/4 cup of melted ghee (this is the 'moyen'). Rub the ghee into the flour using your fingertips until the mixture resembles coarse breadcrumbs and holds its shape when pressed in your palm.
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4
Add the whisked yogurt to the mixture, which will help tenderize the dough.
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5
Gradually add the warm water (and milk if using) a little at a time. Knead into a firm, tight dough. The dough should be much stiffer than regular roti dough.
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6
Cover the dough with a damp cloth and let it rest for at least 20-30 minutes. This allows the semolina to hydrate and the gluten to relax.
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7
Preheat your oven to 375°F (190°C) or prepare a traditional gas tandoor/baati cooker over medium heat.
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8
After resting, knead the dough briefly for 1 minute. Divide it into 10-12 equal-sized portions, roughly the size of a golf ball.
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9
Roll each portion into a smooth ball. Using your thumb, make a small indentation in the center of each ball; this ensures the center cooks through properly.
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10
Place the balls on a baking tray or the grill of your baati cooker. If using an oven, bake for 15 minutes on one side.
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11
Flip the baatis over and bake for another 15-20 minutes until they turn a deep golden brown and develop characteristic cracks on the surface.
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12
Once baked, remove them from the heat. While still hot, gently press each baati to slightly crack it further.
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13
Dip each hot baati into a bowl of warm desi ghee, letting it soak for about 30-60 seconds to absorb the richness.
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14
Drain slightly and serve immediately while the exterior is crisp and the interior is steaming.
💡 Chef's Tips
The secret to a perfect baati is the 'moyen' (ghee in the dough); if the dough doesn't hold its shape when clumped, add a tablespoon more ghee. Always use warm water for kneading to ensure the fats incorporate smoothly without chilling. Do not over-knead the dough; you want a rustic, slightly uneven texture rather than a smooth bread-like crumb. If your baatis are too hard, you likely didn't add enough ghee to the dough or the dough was too dry. For an authentic smoky flavor, you can briefly char the finished baatis over an open gas flame for 10 seconds after baking.
🍽️ Serving Suggestions
Serve hot with 'Panchmel Dal' (a mix of five lentils) for the classic Rajasthani experience. Pair with 'Churma'—sweetened, crushed baati—to balance the savory flavors. Accompany with spicy garlic chutney (Lahsun ki Chutney) and sliced raw onions for a pungent kick. Add a side of 'Gatte ki Sabzi' (gram flour dumplings in yogurt gravy) for a festive royal meal. Serve with a tall glass of cold, salted buttermilk (Chaas) to aid digestion.