Bati (Baked wheat flour bread dipped in ghee)

Bati (Baked wheat flour bread dipped in ghee)

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Servings: 6
Calories: 319


  • 14 oz Wholewheat flour atta
  • 3 1/2 tbsp Ghee
  • 1 tsp Salt
  • 1/2 tsp Sugar
  • 1/2 tsp Soda bicarbonate
  • Ghee to dip the bati in before serving


  • Sift the wholewheat flour, rub in 3 tbsp ghee. Add salt, sugar, and soda bicarbonate.
  • Knead with approximately 3/4 cup water into a hard dough. Cover the dough with a moist cloth and keep aside for 1 hour.
  • Divide the dough equally into lemon-sized portions. Shape each into smooth rounds with your palms and steam for 20 minutes in an electrical steamer or in a pressure cooker (without the whistle).
  • Now roast them on a coal fire or in a tandoor till they are well done. Wipe with a clean cloth, dip in hot ghee and serve immediately with panchmela dal.
  • Variations: To make stuffed bati, make a filling of gram flour, carom seeds, red chilli powder, and salt with a little water. Make a hollow in the centre of each round and stuff in this filling. Smoothen each round before steaming.
Calories: 319 kcal
Carbohydrates: 51 g
Protein: 7 g
Fat: 9g
Saturated Fat: 6 g
Cholesterol: 22 mg
Sodium: 480 mg
Potassium: 71 mg
Fiber: 2 g
Sugar: 1 g
Calcium: 10 mg
Iron: 3 mg
Dishes Bread
Cuisine Indian
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