Bhatura
Punjab's bhatura: a yeasted-and-yogurt-leavened deep-fried bread that puffs up in hot oil into a soft, hollow disc.
Overview
Soft, slightly leavened Indian flatbreads traditionally served with chole (chickpea curry). The addition of yoghurt gives bhatura weight and flavor, making them a street-food favorite.
Ingredients
Yeast starter
- 1 tsp sugar
- 2 tsp fast-action (or instant) active dried yeast
- 175 ml (6 fl oz/⅔ cup) warm water
Dough
- 240 g (8 ½ oz/generous 1 ½ cups) plain/all-purpose flour, plus extra for rolling
- 1 ½ tbsp plain yogurt
- 1 tbsp melted ghee
- Pinch of salt
Frying
- Vegetable oil, for frying (about 5 cm/2 inches deep in pan)
Method
Stage 1 - Activate yeast
- In large bowl, combine warm water, sugar, and yeast.
- Stir and leave 5 mins until frothy.
Stage 2 - Make dough
- Add flour, yoghurt, ghee, and salt; mix to form dough.
- Add splash more water if needed; knead 8 mins until smooth.
- Cover with damp cloth; prove 30 mins until slightly risen.
Stage 3 - Shape bhatura
- Divide dough into 8 equal portions.
- Lightly flour surface; roll each into 14 cm (5 ½ inch) circle.
Stage 4 - Fry
- Heat oil in large non-stick pan over medium.
- Test oil with small dough piece; it should sizzle and float.
- Fry bhaturas one at a time, flipping once, until golden brown all over.
- Drain on paper towels and serve immediately.
Notes
- Bhatura is best served fresh and hot.
- Keep rolled bhatura covered while frying to prevent drying.
- For extra flavor, brush with melted ghee before serving.
Serving
- Serve with chole (chickpea curry), onion salad, and pickles.
Storage
- Bhatura are best eaten immediately.
- If needed, store cooled in airtight container 1 day, then reheat on hot pan.
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