Make The Dough

• Add whole wheat flour, salt, carom seeds, and oil in a large bowl or a parat. Mix well using your fingers.
• Add lukewarm water and knead to make a tight dough. The dough to make baati is not smooth. You must aim at getting the flour together.
• Cover the dough with a cloth and keep aside for 30 minutes.

Shape The Baati

• Divide the dough into 12 equal parts.
• Roll each part into a rough ball.
• Make an indentation in the center of each ball with your thumb.

Cook The Baati

In An Electric Oven

• Preheat the oven to 400°F (200°C). Set the oven on toast mode.
• Arrange the baati on a baking tray lined with parchment paper. Keep the tray in the middle rack of the oven.
• Bake for 25-30 minutes, until the bati are slightly browned.
• Remove them from the oven.
• Fill a bowl with 2 cups of ghee and dip hot bati into the ghee for 1 minute.
• Take out from ghee and serve hot.

In A Gas Tandoor

• Keep a gas tandoor over medium-high heat for 4-5 minutes.
• Reduce the heat to medium.
• Arrange the baati on the wire rack.
• Cook, turning occasionally, until they are golden brown and cooked through. This should take about 25-30 minutes.
• Remove them from the oven.
• Fill a bowl with 2 cups of ghee and dip hot bati into the ghee for 1 minute.
• Take it out of the ghee and serve hot with dal, churma, and garlic chutney.