Baati

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Baati Add to your Recipe Box I like this recipe Category Breads Suitable for a Vegetarian Cook time Prep time Serve Property Added by fooddude Added Jun 02 2010 - 11:44 Views 367 reads Recipe * 1 pound (450g) wheat flour * 1/2 teaspoon salt * 3 tablespoons oil * 1 1/2 teaspoons ghee (for serving) Preparation 1. Mix the flour and salt. 2. Put about a cup of the mix in a small bowl and add a little oil, mixing it in well and breaking up any lumps. 3. Pour in water about a tablespoon at a time and keep kneading with your hands. You only need three or four tablespoons, but you must knead the dough very hard to make it stick together in a ball. The more compact the dough, the better and denser the baati will be. 4. Let the balls sit for 5 minutes. 5. Flatten out each ball with first your hands and then a rolling pin until they are smooth discs 4 inches (10cm) across and 1/2 (1.25cm) inch thick. 6. Cook in a dry metal pan on a low flame. 7. Flip once when the bottom begins to harden, then pinch all over with two fingers so the dough is not too thick and has a bumpy texture on one side. 8. Check the bottom until it browns in spots, then remove the baati and place it upside-down on a grate or pan with holes in it. This will blacken the top a little, especially on the tops of the pinched bumps. 9. To serve, drizzle liberally with ghee and accompany with a dhal or vegetable.