Bati is a traditional Indian bread made with wheat flour dough with or without a stuffing. It is usually served with dal or eaten plain with sugar and ghee. The dough is shaped into small balls and then flattened and then cooked in a tandoor oven. The batis are then soaked in ghee before serving. The dish is popular in Rajasthan, a region in North India and is often served as part of a Rajasthani thali meal.
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2 cups
1 teaspoon
1 teaspoon
1 teaspoon
2 tablespoons
1 cup
1/2 cup
2 tablespoons
2 tablespoons
In a large bowl, mix together the wheat flour, baking powder, baking soda, and salt.
Add the ghee and mix until the mixture resembles breadcrumbs.
In a separate bowl, mix together the yogurt, warm water, and sugar.
Add the yogurt mixture to the flour mixture and mix until a soft dough forms.
Knead the dough for 5 minutes until it is smooth and elastic.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Divide the dough into 12 equal portions and shape them into balls.
Flatten each ball and place it on a greased baking tray.
Sprinkle the chopped coriander leaves on top of each ball.
Bake in a preheated oven at 350°F for 15-20 minutes or until golden brown.
Serve hot with chutney or pickle. Enjoy!
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