Bhature

Ingredients

• 300 g plain flour (maida), plus extra for dusting
• 50 g fine semolina (suji)
• 1 tsp sugar
• ¾ tsp salt
• ½ tsp baking powder
• ½ tsp instant yeast
• 100 g plain full-fat yogurt, at room temperature
• 2 tbsp oil, plus a little for greasing the bowl
• 90 ml warm water, plus more only if needed
• 600 ml oil, for deep frying

Instructions

1. In a large bowl, mix the flour, semolina, sugar, salt, baking powder and yeast until evenly combined.
2. 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.
3. 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.
4. 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.
5. 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.
6. 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.
7. 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.
8. 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.
9. 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.
10. 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.

Tips

• Keep the dough soft and slightly tacky. A stiff dough gives dense bhature that do not puff well.
• Oil that is too cool makes greasy, flat bread, and oil that is too hot browns them before they cook through. Adjust the heat between batches.
• Roll the ovals evenly without pressing hard on the edges, as thin spots stop the bread from puffing.
• Roll and fry one bhatura at a time. Rolled dough left to sit forms a skin and puffs poorly.