The teacup that I have used to measure ingredients is of 200 ml.
Ingredients
2teacupMota atta (coarse wheat flour)
½teacupSuji (semolina)
1teacupBesan (chickpea flour)
1teacupMakka ka atta (maize flour)
¾teacupDesi ghee (clarified butter)
⅛ tspHing (asafoetida)
¾tspAjwain (carom seeds)
½
tsp½ tsp sugar
1teacupwarm Milk
3tbspCurd
1/2tspSoda bicarbonate (baking soda)
saltAccording to taste
warm water to knead the flour
Instructions
In a bowl combine atta, suji, makai ka atta and besan.
Now add salt, ajwain, hing, sugar and soda bicarbonate, mix well.
Drizzle ¾ teacup desi ghee on flour mixture for shortening and mix it properly, the flour mixture should hold the shape when pressed with the fist.
Now add 3 tbsp curd and one teacup milk and mix it properly.
Now knead the mixture with warm water, add water as required and knead the flour into a smooth, stiff dough. Cover the dough and keep it aside for 15 minutes.
Divide the dough into 15 equal portions and shape it like a round ball, flatten the ball and brush few drops of desi ghee (this keeps the baati soft from inside) and again shape it round and flatten it, and with the thumb press it from the centre and make a small indention. There may be few crack marks on the baati, this is because the dough is stiff.
With the lower rack in it, preheat the convection oven at 200-degree celsius.
Once the oven is preheated, keep baatis on the rack and bake them for 15 minutes, then lower the temperature to 180 degree celsius and bake baati until they are golden in colour.(it takes 5 to 7 minutes)
Take out the baati from the oven and slightly press the baatis with the palms. Few cracks will occur at the edges of the baati.
Immediately dip the baati in desi ghee and after one minute remove baati from desi ghee and keep in a serving bowl.
Rajasthani baked baati is ready to serve.
Notes
Serve hot hot baati with dal tadka, panchmel dal (mix dal), churma, gatte ki sabzi, jeera aloo, hari chutney, hari mirch ke tipore, roasted papad, chaas (butter milk) and bura (powdered sugar)
While serving, gently crumble thebaati and drizzle some desi ghee on it, this enhances the taste.