Leavened and deep fried bred from the Punjab. A great alternative to Naan. Best served immediately after cooking while still hot.
15gm fresh yeast
1 tsp granulated sugar
120ml luke warm water
200g strong white bread flour
1/2 tsp salt
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.