Bhatura Bread – Leavened and deep fried bread from the Punjab.Print
Leavened and deep fried bred from the Punjab. A great alternative to Naan. Best served immediately after cooking while still hot.
- Yield: 10 1x
- Category: Bread
- Cuisine: Indian
- 15gm fresh yeast
- 1 tsp granulated sugar
- 120ml luke warm water
- 200g strong white bread flour
- 50g semolina
- 1/2 tsp salt
- 15gm butter
- 30ml natural yogourt
- oil for frying
- Mix the yeast sugar and water.
- In a large bowl add the flour semolina and butter, rub together.
- Add the yeast mixture and yogurt and mix to a dough, turn out onto a floured surface and knead for 10 mins until elastic.
- Place the dough back into the bowl and cover with cling film, leave to rise for about an hour or until dough has doubled in size.
- Turn the dough out onto a floured surface and flatten dough with your hand, divide into 10 equal pieces.
- Roll each piece using a rolling pin (ideally a velan) into a circle of approxmately 18-20 cm.
- Add the oil into a Kadhai or deep frying pan to a depth of 2cm.
- Slide the bhatura into the oil and fry for 30 seconds, turn and fry for a further 30 secs. Use the back of the frying spoon to hold down the bread as it rises, this will help the whole bread to puff up. They should be a light golden brown colour and should puff up all over as they cook. Keep a close eye on them as they can overcook very quickly.
- Serve hot.