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Indian Hard Tack (Baati)
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schedulePrep 0 min
local_fire_departmentCook 0 min
groups4–6 speedmedium
Source: Wikibooks contributors
Adapted: Imported and reformatted by HowManyCookies from the cited Wikibooks revision.
Source revision: Revision 4523442
License: CC BY-SA 4.0 · Wikibooks contributors
Ingredients
Scale
- 1 pound (450 g) wheat flour
- ½ teaspoon salt
- 3 tablespoons oil
- Water
- 1 ½ teaspoons ghee (for serving)
Directions
- Mix the flour and salt.
- 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.
- Add water about 1 tablespoon at a time and keep kneading with your hands. You only need 3–4 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.
- Let the balls sit for 5 minutes.
- 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.
- Cook in a dry metal pan on a low flame. 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.
- 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.
- To serve, drizzle liberally with ghee and accompany with a dhal or vegetable.
Notes
Sprinkle powdered sugar on after the ghee for a sweet snack.