Indian Hard Tack (Baati)
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Baati is a hard, unleavened bread from the desert regions of Rajasthan, Malwa and Gujarat, made with very little water. That scarcity shapes the whole method: you knead the dough hard until it forms a dense, tight ball, which is why the bread keeps so long and carries so much energy. Pinching the discs gives them a bumpy surface that chars lightly over the grate. Drizzle on ghee and eat with dhal.
Instructions
Stir the flour and salt together in a large bowl.
Take about 1 cup of the flour mixture and put it in a small bowl. Add a little of the oil and rub it in well with your fingers, breaking up any lumps.
Add water about 1 tablespoon at a time, kneading with your hands as you go. You need only 3 to 4 tablespoons in total, but knead very hard until the dough holds together in a tight ball. The more compact the dough, the denser the finished baati.
Leave the balls to rest for 5 minutes.
Flatten each ball with your hands, then finish with a rolling pin until you have smooth discs about 4 inches (10 cm) across and ½ inch (1.25 cm) thick.
Place the discs in a dry metal pan over a low flame. When the underside begins to harden, flip the disc once and pinch it all over with two fingers. This thins any thick spots and leaves a bumpy texture on one side.
Watch the bottom until it browns in spots, then lift the baati out and set it upside down on a grate or a pan with holes in it. The top will blacken a little, mostly on the pinched bumps.
Serve drizzled generously with ghee, with a dhal or a vegetable dish alongside.
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