Baati

Baati is a traditional unleavened bread from the northwestern Indian state of Rajasthan, where it is a staple in desert communities. It is typically made from whole-wheat flour (atta), sometimes with a portion of millet or semolina, salt, and ghee. The dough is shaped into small, hard balls and baked in a very hot oven, a tandoor, or directly in hot ashes or charcoal until the outside is dark and crisp. In many regional preparations, the baked baatis are then brushed with ghee, which softens the crust and enhances flavor. Variations exist that use different grains or cooking techniques depending on local practice.

Baati is best known for its role in the dish dal-baati-churma. Dal is a spicy lentil curry served alongside baati, and churma is a sweet crumble created by grinding the baked baati and mixing it with ghee and jaggery or sugar. The trio forms a quintessential element of Rajput and Marwari hospitality and is commonly prepared for festive occasions, weddings, and special meals.

Preparation and storage notes: Baati dough is kept firm to hold its shape and baked until fully cooked and crisp. After baking, baatis are often stored for several days in a dry, airtight container and reheated in a hot oven or softened with additional ghee when served.

Regional presence: While most closely associated with Rajasthan, similar bread concepts appear in neighboring regions of Gujarat and Madhya Pradesh, reflecting local grains and culinary traditions. Overall, baati remains a distinctive and durable component of regional Indian cuisine.