11 Essential Tips for Perfect Rajasthani Dal Baati Churma

3. Make baati dough with the right crumb

Baati dough needs to be firm, not soft like chapati dough. Use whole wheat flour as the base and add ghee while kneading to create a crumbly, rich texture. Some cooks add a spoon of yogurt or milk for binding, but keep the dough on the stiffer side so the baati bakes to a hard crust. Roll evenly sized balls to ensure uniform baking. Rest the dough briefly, about 10–20 minutes, so the gluten relaxes and the baati will cook through without cracking badly. A common mistake is making the dough too soft, which leads to dense, undercooked centers. If your baatis are doughy inside, next batch make the dough firmer and bake slightly longer at a steady temperature.