Indian cuisine · Dough, Pasta & Rice

Bhatura

Airy deep-fried white flour bread with yogurt in the dough that puffs into a balloon in hot oil.

Ingredients · for 4 servings

• 400 g wheat flour
• 3 tbsp yogurt
• 1 tsp sugar
• 1 tsp salt
• 1/2 tsp baking powder
• 1 tbsp semolina
• 180 ml lukewarm water
• 2 tbsp oil
• 1 l oil for deep-frying

Instructions

1. Mix flour, semolina, sugar, salt and baking powder, add yogurt and 2 tbsp oil, and gradually work in enough lukewarm water to form a soft, slightly sticky dough.
2. Knead the dough vigorously for 10 min. until smooth, rub with oil and let rise covered in a warm place for 2 hrs. until clearly risen.
3. Briefly knead the dough through, divide into ten equal balls, and let them rest covered for another 10 min.
4. Roll out each ball on a lightly oiled surface into an oval about 5 mm thick — oiled rather than floured, so no loose flour burns in the frying oil.
5. Heat the oil to 190 °C, slide in one flatbread at a time and gently submerge it with a slotted spoon until it puffs into a balloon after 15–20 sec., then flip and fry golden brown for 30 sec.
6. Drain the bhature on paper towels and serve immediately, hot, with chickpea curry while they're still puffed up.