Bhatura

Ingredients

• 2.5 cups all-purpose flour
• ½ cup plain yogurt, full-fat
• ½ teaspoon instant active dry yeast
• ½ teaspoon salt
• 1 teaspoon sugar
• ¼ teaspoon baking powder
• ½ teaspoon carom seeds (ajwain)
• ½ cup warm water
• 2 tablespoons vegetable oil, plus more for deep frying

Instructions

1. 1

   In a large mixing bowl, combine 2.5 cups all-purpose flour, 0.5 teaspoon salt, 1 teaspoon sugar, 0.25 teaspoon baking powder, and 0.5 teaspoon carom seeds (ajwain). Stir together with a whisk to evenly distribute the leavening agents and spices throughout the flour.

2. 2

   Make a well in the center of the flour mixture. Pour in 0.5 cup full-fat plain yogurt and 2 tablespoons vegetable oil into the well.

3. 3

   Sprinkle 0.5 teaspoon instant active dry yeast over the yogurt and oil. Slowly pour in 0.5 cup warm water (around 100–110°F) while mixing with your fingers, gradually bringing in the flour from the sides. Mix until a shaggy dough forms — it should be slightly sticky but hold together.

4. 4

   Turn the dough onto a lightly oiled work surface and knead for 8–10 minutes. Push the dough away from you with the heel of your hand, fold it back over itself, rotate a quarter turn, and repeat. The dough should become smooth, elastic, and slightly tacky — not dry or stiff. You'll feel the gluten develop as the dough becomes more cohesive.

5. 5

   Shape the kneaded dough into a tight ball and place it in a lightly oiled mixing bowl. Turn the dough to coat it lightly in oil — this prevents a skin from forming on top. Cover the bowl with a damp kitchen towel or plastic wrap.

6. 6

   Set the bowl in a warm, draft-free spot (70–75°F is ideal) for 4–6 hours until the dough nearly doubles in size. You should see bubbles under the surface and smell a pleasant, yeasty aroma. Poke the dough gently with a floured finger — it should slowly spring back halfway, indicating proper fermentation.

7. 7

   Turn the risen dough out onto a lightly flour-dusted surface. Gently divide it into 4 equal portions — use a bench scraper or knife to cut, rather than tearing, to preserve the air bubbles. Shape each portion into a smooth ball by gently pulling the sides toward the bottom and rotating it on the work surface. The dough should feel soft and pillowy.

8. 8

   Let the shaped balls rest, uncovered, for 15–20 minutes at room temperature. This short rest (called a bench rest) allows the gluten to relax, making the dough easier to stretch and less likely to shrink back as you fry.

9. 9

   Lightly oil your fingertips. Pick up one dough ball and gently flatten it into your palm, then carefully stretch it into a 6-inch round, about 1/4-inch thick. Keep the edges slightly thicker than the center — this helps the bhatura puff more dramatically when fried. The dough should feel delicate and airy; avoid pressing too hard or you'll deflate the bubbles.

10. 10

    Fill a heavy-bottomed pot or deep 3-quart saucepan with vegetable oil to a depth of 3–4 inches. Heat the oil to 350°F using an instant-read thermometer. Test the temperature by dropping a small pinch of dough into the oil — it should sizzle immediately and float to the surface within 2–3 seconds without browning too quickly.

11. 11

    Carefully slide one stretched dough round into the hot oil. It will sink briefly, then float to the surface. Fry for 30–40 seconds without moving it, until the bottom is pale golden, then gently flip with a slotted spoon. Fry the other side for 30–40 seconds until it puffs dramatically and turns a light golden brown. The bhatura should puff into a balloon-like shape — this is the signature texture you're aiming for.

12. 12

    Remove the bhatura with a slotted spoon and drain it briefly on a paper towel. Transfer it to a wire rack so steam escapes — this keeps the exterior crispy. Repeat with the remaining dough balls, allowing the oil to return to 350°F between each fry. Do not stack the cooked bhaturas on top of each other while warm, or they'll become soggy.

13. 13

    Serve the warm bhaturas immediately alongside chickpea curry (chana masala), pickled onions, and sliced cucumber. Pinch the edge of each bhatura to create a pocket and fill with curry just before eating for the best texture and flavor.

Tools you’ll need

• large mixing bowl
• whisk
• instant-read thermometer
• lightly oiled work surface
• damp kitchen towel or plastic wrap
• bench scraper or knife
• heavy-bottomed pot or 3-quart saucepan
• slotted spoon
• paper towels
• wire rack

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