1/2 teaspoon salt
3 tablespoons oil
1 1/2 teaspoons ghee (for serving)
How to Make :
Put about a cup of the mix in a small bowl and add a little oil, mixing it in well and breaking up any lumps.
Pour in water about a tablespoon at a time and keep kneading with your hands. You only need three or four tablespoons, but you must knead the dough very hard to make it stick together in a ball. The more compact the dough, the better and denser the baati will be.
Let the balls sit for 5 minutes.
Flatten out each ball with first your hands and then a rolling pin until they are smooth discs 4 inches across and 1/2 inch thick.
Cook in a dry metal pan on a low flame.
Flip once when the bottom begins to harden, then pinch all over with two fingers so the dough is not too thick and has a bumpy texture on one side.
Check the bottom until it browns in spots, then remove the baati and place it upside-down on a grate or pan with holes in it. This will blacken the top a little, especially on the tops of the pinched bumps.
To serve, drizzle liberally with ghee and accompany with a dhal or vegetable.
That is it, Baati Ala Ndyw
