5-minute timer
05:00
Step 1 of 5
Knead the atta flour with 20 ml of ghee and water; the dough should be firmer and drier than regular bread dough so that the baati crust cracks when baked.
5-minute timer
05:00
Step 1 of 5
Knead the atta flour with 20 ml of ghee and water; the dough should be firmer and drier than regular bread dough so that the baati crust cracks when baked.