Baati

Mix the flour and salt.

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 (10cm) across and 1/2 (1.25cm) 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.