Big Fly Hygiene Products Ltd.


Baati is a hard, unleavened bread cooked in the desert areas of Rajasthan, and in Uttar Pradesh and Madhya Pradesh. Its prized for its long shelf life and high nutritional content, and in desert areas, for the minimal quantity of water required for its preparation. Baati is always eaten with dal. Baati is also closely related to Litti (cuisine) popular in Eastern UP and Western Bihar. Littican be enjoyed with Chokha (a spice seasoned mash of potato, tomato and roasted aubergine).

Baati can either be plain or have various kinds of fillings, including onions, peas, and sattu. Bafla is a kind of baati, which is softer. Bafla and baati are always eaten with hot dal with pure ghee and chutney.

Churma is a popular delicacy usually served with baatis and dal. It is coarsely ground wheat crushed and cooked with ghee and sugar. Traditionally it is made by mashing up wheat flour baatis or leftover rotis in ghee and jaggery, optionally mixed with dry fruits and flavours. It can be eaten alone or with dal.

Prep Time: 10 min + 15 min for resting

Cook Time: 25 min

Serves: 3-4 (approx 12-13 pieces)

  • Chapati Flour/Atta – 2 cups
  • Salt – 1/2 tsp
  • Baking Soda – 1/2 tsp
  • Carom Seeds (Ajwain) – 1/4 tsp
  • Oil – 2 tbsp
  • Green Chillies – to taste, chopped
  • Ginger & Garlic – 1 tbsp, minced
  • Water – 3 tbsp (approx)
  • Oil – few drops, for drizzling

  • Pre-heat oven to 350 degrees F/ approx 180 degrees C.
  • Sift the Flour, Baking Soda and Salt.
  • Add Carom Seeds and mix
  • Add Oil and incorporate into the Flour.
  • Add Green Chillies, Ginger & Garlic, Yogurt and Warm Water to form a stiff dough.
  • Knead for 2–3 minutes.
  • Drizzle a few drops of Oil, rub and cover the dough.
  • Allow the Dough to rest for 15 minutes.
  • Make golf-size round balls and transfer into a baking tray or a pizza stone.
  • Bake for 15 min., turn and bake for another 10 min.
  • Once done keep them warm until ready to use.

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