Estimated Nutrition (whole recipe, rough)
Counts 3 of 6 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Salt | 1 tsp (6g) | 0 |
| Wheat | not in our table | 0 |
| Water | not in our table | 0 |
| Ghee | not in our table | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 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.