In a mixing bowl add coarse wheat flour (Bhakri flour), chick pea flour, baking powder, salt and oil.
Mix well with finger tips till the mixture resembles bread crumbs. It should hold the shape of the fist when you press the mixture between the fist.
Gradually add water and start kneading . I needed around 1.25 cups of water.
Knead into a stiff dough. Cover and dough with a damp cloth or cling wrap and let it rest for 20 minutes.
The dough has rested well. Nice white spots are appearing on the dough. The dough is well rested.
Knead and smoothen the dough. Add some water to smoothen the dough if it has become dry.
Divide the dough into equal portions. (I could make 25 golf ball size baati from this quantity).
Take a portion of dough and roll into a smooth ball. Flatten the ball.
Squeeze the ends together as shown such that there is a a hollow space or indent created in the center.
Squeeze from the top and bottom end such as they it shows x mark of the indent. This will ensure that the baati is evenly cooked and is light from the center after cooking.
Now roll the baati to smooth. Similarly make the remaining baati with the remaining dough.
Arrange the baati on a baking tray lined with baking paper.
Bake the baati in the preheated oven at 180 C for 40-45 minutes or golden from top.
Take melted ghee in a bowl around 1cup. Add 2-3 baati and soak for minute. (traditionally the baati are soaked into the ghee for longer time. But since now a days people are calorie conscious, the baati is soaked for very less time). It is best to soak the baati as soon as they come out of the oven.
With the help of thongs gently remove the soaked baati from ghee and drain excess of ghee and remove in a plate. The cracks in the baati will help to abosrb the ghee while soaking.
Soak and drain the remaining baati.
Remove the baati into a serving plate.