- Baati
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Baati 
BaatiOrigin Place of origin India Region or state Rajasthan Dish details Main ingredient(s) Ghee, flour, water Baati (Rajasthani: बाटी) is a hard, unleavened bread cooked in the desert areas of Rajasthan[1] and Gujarat. It is prized there for its long shelf life and high nutritional content, as well as the minimal quantity of water required for its preparation. It is always eaten with dal. Bati is also known as litti. Litti can be enjoyed with Chokha (a type of spicy mashed potato mixed with roasted brinjal). Litti and chokha are synonymous with bread and butter in many parts of India.
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.
Dal Baati Churma
Dal-Baati-Churma, consisting of three items of bati, dal (lentils), and churma, is a Rajasthani dish.[2] It is commonly eaten at festivities, including religious occasions, wedding ceremonies, and birthday parties in Rajasthan. One of the reasons for this is that it is easy to cook in small or large quantities, and is thus easily made for large gatherings of people.
Dal Bafla, or Dal Bafle, is a central Indian variation made which is boiled in water before being roasted, it is much softer and more rich in ghee than Baati as the ghee penetrates inside . Baati is also eaten in southern India, mostly by the people of the lambada community, but this form of baati is different. It is made up of jowar and is harder than the wheat bread. It is also eaten with dal, though any curry goes fine with it. Ghee is served along with the curry.
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Indian breadsBaati • Bhakri • Bhatoora • Chapati • Davanagere Benne Dosa • Dosa • Idli • Jolada rotti • Kerala porotta • Khakhra • Kulcha • Luchi • Makki di roti • Manda Pitha • Naan • Neer dosa • Papadum • Paratha • Parotta • Pathiri • Pesarattu • Pitha • Puri (food) • Puttu • Rava dosa • Roti • Rumali Roti • Sheermal • Thalipeeth • Uttapam
Flatbreads Asia Barbari bread • Bazlama • Bhakri • Bhatoora • Bindaetteok • Bing • Bolani • Chapati • Dosa • Kulcha • Roast paan • Gözleme • Green onion pancake • Khanom buang • Laobing • Luchi • Malooga • Markook • Matzo • Naan • Papadum • Paratha • Pesarattu • Pita • Puri • Roti • Roti canai • Sanchuisanda • Sangak • Tandyr nan • Taboon bread • Yufka
Europe Crêpe • Crisp bread • Farl • Flammkuchen • Flatbrød • Flatkaka • Focaccia • Hoggan • Lavash • Lefse • Opłatek • Pancake • Pane carasau • Piadina • Pita • Podpłomyk • Rieska • Sacramental bread • Tunnbröd
Africa Aish Mehahra • Harsha • Injera • Lahoh • Mandezi • Ngome
Americas Arepa • Bammy • Casabe • Tortilla • Tortilla de Rescoldo
Bread Types Ingredients Equipment Processes Autolysis • Chorleywood bread process • Leavening • Maillard reaction • Proofing • Kneading • Baking • SteamingUses Other Breadmaking • Baker percentageCategories:- Indian breads
- Unleavened breads
- Rajasthani cuisine
- Indian cuisine stubs
- Bread stubs
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