Baati

Baati is a hard, unleavened bread cooked in most areas of Rajasthan, and in Malwa & Nimar Region of Madhya Pradesh and Gujarat states of India. It is prized for its long shelf life and high nutritional content, and, in desert areas, for the minimal quantity of water required for its preparation. Baati is commonly eaten with dal, hence also referred to as dal baati. In some regions, especially Madhya Pradesh, it is also paired with a roasted aubergine mash called bharta. Baati is also closely related to Baaphla of Malwa and Nimar Region of Madhya Pradesh and Litti (cuisine) of eastern Uttar Pradesh (Varanasi) and western Bihar and is eaten with potato, tomato and roasted aubergine. Baati can either be plain or have various kinds of fillings, including onions, peas, and sattu. Baphla is a kind of baati, which is softer and popular in Malwa-Nimar Region of Madhya Pradesh.

Description: Wikipedia — Bati (bread), CC BY-SA 4.0