North Indian Leavened Bread (Bhatura)

AuthorYashodhara G.
RatingDifficultyIntermediate

Bhatura is a traditional North Indian bread made with fermented all-purpose flour and then deep-fried. Can be made fresh, or pre-make and reheat in a pan, microwave, or oven. Can be frozen for future use.

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Yields1 Serving

 ¼ cup lukewarm water
 ½ tsp sugar
 1 packet of active dry yeast
 3 tbsp oil
 3 cups all-purpose flour (maida)
 1 cup coarse farina/cracked wheat (Cream of Wheat)
 1 tsp salt, or to taste
 1 cup water, or as needed
 oil for deep-frying

1

Add sugar and yeast to lukewarm water, mix, and let the foam double in volume. Add oil.

2

Take both kinds of flour and salt in a big bowl, dough maker, or food processor.
Gradually add the yeast and oil mixture, adding more water as needed to make smooth & soft dough.

3

Shape the dough into a ball, cover, and set aside until it doubles in size, about 1½ to 2 hours.

4

Flatten and knead the dough. Divide dough into about 20 to 22 equal size pieces, making round balls and then flattening them. Cover with a moist cloth, and set aside for 20 to 30 minutes.

5

Heat oil in a wok or pan.

6

With a rolling pin, flatten dough balls into a 5” to 6” diameter circle and carefully slide into the hot oil.

7

Gently press on the center with a skimmer to submerge bhatura into the oil. Once it begins to puff, flip over and press on the puffed portion. It should puff up into a ball.

8

Cook on medium-high heat, gently pressing down on the top to ensure the edges are under oil and cooked evenly, until it changes to a golden color. Flip over and repeat the process until both sides are golden.

9

Remove from the oil and place on a paper towel-lined platter to absorb the excess oil.

Ingredients

 ¼ cup lukewarm water
 ½ tsp sugar
 1 packet of active dry yeast
 3 tbsp oil
 3 cups all-purpose flour (maida)
 1 cup coarse farina/cracked wheat (Cream of Wheat)
 1 tsp salt, or to taste
 1 cup water, or as needed
 oil for deep-frying

Directions

1

Add sugar and yeast to lukewarm water, mix, and let the foam double in volume. Add oil.

2

Take both kinds of flour and salt in a big bowl, dough maker, or food processor.
Gradually add the yeast and oil mixture, adding more water as needed to make smooth & soft dough.

3

Shape the dough into a ball, cover, and set aside until it doubles in size, about 1½ to 2 hours.

4

Flatten and knead the dough. Divide dough into about 20 to 22 equal size pieces, making round balls and then flattening them. Cover with a moist cloth, and set aside for 20 to 30 minutes.

5

Heat oil in a wok or pan.

6

With a rolling pin, flatten dough balls into a 5” to 6” diameter circle and carefully slide into the hot oil.

7

Gently press on the center with a skimmer to submerge bhatura into the oil. Once it begins to puff, flip over and press on the puffed portion. It should puff up into a ball.

8

Cook on medium-high heat, gently pressing down on the top to ensure the edges are under oil and cooked evenly, until it changes to a golden color. Flip over and repeat the process until both sides are golden.

9

Remove from the oil and place on a paper towel-lined platter to absorb the excess oil.

North Indian Leavened Bread (Bhatura)

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