Ingredients:
(Makes 6-8 bhatura)
250 gms all purpose flour (or a mixture of all purpose and wholemeal)
1 tsp salt
2 tsps ghee
1 tsp sugar
1 tsp dried yeast OR bicarbonate of soda
100 gms natural yoghurt
4 Tbsps warm water ( a little more if necessary)
Oil for deep-frying
Method:
(Makes 6-8 bhatura)
250 gms all purpose flour (or a mixture of all purpose and wholemeal)
1 tsp salt
2 tsps ghee
1 tsp sugar
1 tsp dried yeast OR bicarbonate of soda
100 gms natural yoghurt
4 Tbsps warm water ( a little more if necessary)
Oil for deep-frying
Method:
- Put all the ingredients into a large bowl and mix together with your fingers, until the dough pulls away from the edges. Add a little more water if necessary.,
- Knead the dough for about 5-6 minutes, until soft and silky.
- Return to the bowl, cover and leave in a warm place to rise for about an hour.
- Remove the dough from the bowl (it should have doubled in size) and beat it down. Roll into a sausage shape.
- Pull a ping-pong ball sized piece from the "sausage" and roll out on a floured surface, until you have a disc about 4-5 inches in diameter and 1/8th inch thick.
- Heat the oil to 375º and slide the bhatura into the oil. The bread will sink and then immediately rise to the surface.
- With a slotted spoon, gently push the bhatura down and release immediately. Do this several times and the bread will puff up. When the bread is all puffed up, flip the bhatura over and cook for another 10-15 seconds. Do all the bhatura this way.
- Remove from the oil and drain on paper towels.
