Baked Rajasthani Baati

Method

1. 1Mix flour, semolina, ajwain, salt and 2 tbsp ghee; add water to a firm, stiff dough.
2. 2Shape into balls and press a slight dent on top.
3. 3Bake at 200°C for 30–35 min, turning once, until cracked and golden — no deep-frying.
4. 4Optionally brush with a little ghee or oil while warm.
5. 5Serve hot with panchmel dal and a spoon of churma.