A time-honored meal from the Indian state of Rajasthan, baati are simple, rustic bread balls traditionally baked in the fading embers of a fire. They can be made light and fluffy or satisfyingly dense, and are a classic accompaniment to dal (lentil soup).
- Preparation time: 10–15 minutes
- Baking time: 1 to 1.5 hours (oven method)
- Makes: 30 bread balls
Ingredients (Choose One Version)
Version 1: For Light Bread Balls
- 2.25 cups (10.4 oz / 295 g) sieved chapati flour (OR 1 cup (4.6 oz / 130 g) whole wheat flour mixed with 1.25 cups (5.3 oz / 150 g) unbleached white flour)
- 0.25 tsp baking soda
- 0.25 tsp baking powder
- 0.33 cup (1.6 oz / 45 g) powdered buttermilk
- 0.5 tsp smoked or herbed salt (optional)
- 1 tbsp sugar (optional)
- 0.33 cup (2.8 oz / 80 g) butter or ghee
- Approx. 0.67 cup (5.4 fl oz / 160 ml) warm water, as needed
- Fresh herb sprigs (optional)
Version 2: For Dense, Firm Bread Balls
- 2.25 cups (10.4 oz / 295 g) sieved chapati flour (OR 1 cup (4.6 oz / 130 g) whole wheat flour mixed with 1.25 cups (5.3 oz / 150 g) unbleached all-purpose flour)
- 0.5 tsp salt
- 0.33 cup (2.8 oz / 80 g) butter or ghee
- Approx. 0.67 cup (5.4 fl oz / 160 ml) water or buttermilk, at room temperature, as needed
Instructions to Prepare the Dough
- Mix Dry Ingredients: In a large mixing bowl, combine your dry ingredients.
- For Light Baati: Whisk together the flour, baking soda, baking powder, powdered buttermilk, and optional salt and sugar.
- For Dense Baati: Whisk together the flour and salt.
- Add Fat: Add the 0.33 cup (2.8 oz / 80 g) of butter or ghee. Rub it into the flour with your fingertips until the mixture is fully incorporated and resembles coarse meal.
- Form Dough: Gradually add the liquid (warm water for light baati; water or buttermilk for dense baati). Pour it quickly at first to moisten the flour into a rough mass, then add in dribbles until a firm, kneadable dough is formed.
- Knead and Shape: Turn the dough out onto a lightly floured surface and knead briefly for a few minutes until smooth. Divide and roll the dough into 30 even-sized balls.
Baking Methods (Choose One)
Method 1: Oven Baking (Standard) Preheat the oven to 300°F (150°C). Place the balls in a greased cast-iron skillet, a baking pan, or on a corn-meal-sprinkled stoneware oven. If desired, lay a few fresh herb sprigs over the balls. Cover and bake for 1.5 hours, or until cooked through and crisp.
Method 2: Open Fire (Skillet) Place the dough balls in a cast-iron skillet. Cover the skillet tightly with aluminum foil. Pierce holes in the foil every 2 inches (5 cm). Place the skillet over an open fire (ideally on a grill grate over embers, not in direct flame) and bake until the balls are cooked, turning occasionally.
Method 3: Backyard Smoker/Grill Prepare your smoker or grill with hardwood charcoal. When the embers are glowing gray, add soaked and drained aromatic wood chunks (like hickory or cherry). Place the baati balls in a covered, cast-iron skillet and set on the grill. Bake, turning as needed, until charred and cooked. This can be done alongside grilling vegetables.
Method 4: Traditional Coal-Baking Let a hardwood fire burn down to dying embers. Place the dough balls directly on a flat stone placed in the embers, or nestle them directly in the dying embers. Bake slowly, turning occasionally, until a crisp, charred crust forms and the inside is cooked.
Serving Suggestions
Serve the baati warm. They are excellent on their own with herb butter, or traditionally, broken up and soaked in a dal (such as Simple Mung Dal Soup or Herbed Split Pea Soup). They also pair well with pickles (like Sour Lemon or Lime Pickle) and sweet jams (like Mango Jam).
