Baati (Rajasthani baked wheat dumplings)

Time: 45 min6 piecesapprox. 330 kcal / serving (estimated)approx. 8 g protein / serving

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Method

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Mix the flour and salt.
Work a small portion with a little oil to remove any lumps.
Add water a little at a time, kneading firmly by hand until you get a tight ball; the denser the dough, the better the baati will turn out.
Let the balls rest for 5 minutes.
Shape each one, first by hand then with a rolling pin, into a flat disc about 4 in (10 cm) across and ½ in (1.25 cm) thick.
Cook in a dry pan over low heat; once the bottom hardens, flip it and gently press both sides with two fingers so it isn't too thick.
Once browned in spots, remove and place upside down on a rack or holed pan so the top blackens slightly too.
To serve, drizzle generously with ghee and serve with a dal or vegetable dish.

Source: Wikibooks Cookbook – Indian Hard Tack (Baati) (CC BY-SA 4.0), adapted and translated. This page is also licensed CC BY-SA 4.0.