Bhature

In a large bowl, mix the flour, semolina, sugar, salt, baking powder and yeast until evenly combined.

Add the yogurt and 2 tbsp oil and rub them into the flour with your fingertips. Pour in the warm water a little at a time and bring everything together into a soft, slightly sticky dough.

Knead on a lightly floured surface for 8 minutes, until the dough is smooth and stretches without tearing. Shape into a ball and place it in a greased bowl.

Cover the bowl with a damp cloth and leave in a warm spot until the dough has puffed up and looks about 1.5 times bigger.

Knead the risen dough briefly for 1 minute to knock out the large air pockets. Divide it into 8 equal balls and cover them with the damp cloth.

Heat the frying oil in a kadhai over medium heat to about 180°C. To test without a thermometer, drop in a small pinch of dough: it should sink briefly and rise within 3 seconds.

Lightly dust one ball with flour and roll it into an oval about 16 cm long and 4 mm thick. Roll only one at a time so the rest do not dry out.

Slide the oval gently into the hot oil. Press it lightly with the slotted spoon for a few seconds so it puffs up like a balloon.

Fry for 30 seconds until the underside is golden, then flip and fry another 30 seconds. Both sides should be light golden brown and the bread fully puffed.

Lift out with the slotted spoon, let the excess oil drip back into the pan, and drain on paper towels. Repeat with the remaining dough, keeping the oil at 180°C between batches.