Bati (bread)

Bati is a traditional Ethiopian and Eritrean flatbread made from roasted barley flour. It is typically unleavened and cooked on a griddle or hot plate called a mitad. The resulting bread is thin, somewhat rough in texture, and has a distinctive, slightly nutty flavor due to the roasted barley. Bati is a staple food in rural areas of Ethiopia and Eritrea, particularly during times when other grains are scarce. It is often eaten with stews (wats), vegetables, or simply with spiced butter. The preparation of bati is a labor-intensive process that often involves the entire family, from roasting and grinding the barley to kneading the dough and baking the bread.