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Bafla Recipe

Whole-grain wheat bread, un-leavened, with minimum water, cooked in a boiling water like a dumpling


Bafla is a variation of Baati . The dough is same as Baati. The bread is cooked like a dumpling in salted boiling water or Dal for 20 to 30 minutes, and then cooked on the ambers of dried cow-dung.

After cooking in salted boiling water, we will deep fry it.

It is about 2" diameter, " thick resembling a bun. The exterior is thick and crusty.



1. Whole-grain wheat Flour (Atta): 2 Cups

2. Salt: 1/8 teaspoon

3. Melted Ghee: 1 Cup

4. Warm water (near 100F): Cup

Melted Ghee for rolling.




1. Mix salt and flour.

2. Cut-in Ghee to resemble crumbles.

3. Gather flour to make a mound with a well in it. Add warm water and start mixing dough and knead.

4. Gather dough in to a ball. Cover with damp kitchen towel or a plastic film. Let it rest for about one hour at room temperature.

Rolling dough

Rolling pin is NOT used. Pinch enough dough to make a ball of about 1" diameter. Slightly flatten it. Brush the exterior with melted Ghee.


1. Bring a pot of salted water to a boil. ( teaspoon of salt to 2 quarts of water).

2. Put the bread in water. Return to boil. Turn down heat to simmer. Cook about 25 minutes.

3. Drain the bread in a colander.

4. Preheat deep fryer to 275 F.

5. Fry till exterior is hard crusty brown. It will take about ten minutes.


Yogi's Notes

The actual Atta used in making traditional Baati is coarser than available in Indian Grocery stores in United States.


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