Bhatura - Fried Indian Yoghurt Bread

Bhatura - Fried Indian Yoghurt Bread
 
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This recipe was uploaded
by mr spice

 
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Ingredients

Ingredients
Method
 
  • 15g fresh yeast
  • 1 teaspoon sugar
  • 100ml warm water, (37C max)
  • 250g flour
  • ½ teaspoon salt
  • 1 tablespoon butter
  • 2 tablespoons plain yogurt
  • clean oil for frying
Mix the yeast with the sugar and water and leave for 30 minutes or so.

Mix flour and salt in large bowl, add butter and rub in.

When the yeast mixture is foamy, add to flour along with yogurt and mix to form a dough. Turn out onto a lightly floured surface and knead until smooth and elastic.

Place in a lightly oiled bowl, cover with either a damp towel and allow to rise in a warm place until doubled in size - 1.5 hours approx.

Turn out onto a lightly floured surface and punch dough down. Divide into 10 equal pieces by rolling into a rope and cutting it 9 times. Shape each piece into a ball, and flatten into discs with your hand. Roll into 150mm discs.
Fold the disc and seal the edge to ensure the bread puffs up.

Pour oil to depth of about 10mm in a flat bottomed frying pan. Bring to temperature: test with a small piece of dough.

Gently slide bread, one piece at a time, into oil, frying for about thirty seconds each side.

No guarantees of authenticity but eaten fresh they are delicious, and much lighter that a similar sized Naan...

Bhatura - Fried Indian Yoghurt Bread

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This recipe was uploaded by mr spice

 
 
Our local Indian restaurant serves this with practically every meal, though traditionally this North Indian bread is served as Chola Bhatura, a chick pea curry. I'll have to make it many times to get close to their quality but this was a reasonable start...

Method


Mix the yeast with the sugar and water and leave for 30 minutes or so.

Mix flour and salt in large bowl, add butter and rub in.

When the yeast mixture is foamy, add to flour along with yogurt and mix to form a dough. Turn out onto a lightly floured surface and knead until smooth and elastic.

Place in a lightly oiled bowl, cover with either a damp towel and allow to rise in a warm place until doubled in size - 1.5 hours approx.

Turn out onto a lightly floured surface and punch dough down. Divide into 10 equal pieces by rolling into a rope and cutting it 9 times. Shape each piece into a ball, and flatten into discs with your hand. Roll into 150mm discs.
Fold the disc and seal the edge to ensure the bread puffs up.

Pour oil to depth of about 10mm in a flat bottomed frying pan. Bring to temperature: test with a small piece of dough.

Gently slide bread, one piece at a time, into oil, frying for about thirty seconds each side.

No guarantees of authenticity but eaten fresh they are delicious, and much lighter that a similar sized Naan...
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