This bread is from the north Indian state Rajasthan. Baati are believed to have been soldier’s food as early as Bappa Rawal’s Kingdom, in 728 CE. Soldiers broke the dough into chunks and baked it under a thin layer of sand in the sun. Today, the dough is shaped into balls and baked in an oven. Typically, baati is served with melted ghee and dal, a lentil dish. However, the bread is good for dipping and makes a good accompaniment to any dish. Among Indian families in America, baati is often baked to celebrate birthdays or holidays.
Recipe Servings: 4
Prep Time
15 minutes
+ 30 minutes resting
+ 30 minutes resting
Cook Time
40 minutes
Total Time
1 hour 25 minutes
Vegetarian
Vegan
Gluten Free
Dairy Free
Kosher
Halal
Ingredients
- 2 cups wheat flour
- ½ tsp baking powder
- ⅛ tsp kosher salt
- 1 tsp caraway seeds
- ½ cup melted ghee, divided
- ½ cup water
Directions
- Preheat the oven to 400°F. In a large glass bowl, mix flour, baking powder, and salt.
- Add 6 tablespoons ghee and mix well, until the mixture resembles breadcrumbs.
- Add the caraway seeds and ½ cup water. Knead well to make a stiff dough.
- Make small palm sized balls from the dough. Place them on a baking sheet lined with wax paper.
- Bake the bread balls for 12–15 minutes until they begin to brown.
- Turn down the oven to 300°F and cook for another 15–30 minutes, until crispy.
- Remove balls from the oven and soak them in remaining ghee for 30 minutes.
- Remove and serve.
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