Fried Indian Bread (Bhatura)
This puffy and crispy Indian bread tastes best when it is freshly prepared and eaten hot. It is traditionally served with the chickpea curry chana masala.
Serves: 14Hands-on: 30 minutesTotal: 4 hours 30 minutesDifficulty: Medium
- 2 cups all-purpose flour
- ½ tsp. baking soda
- 1 tsp. table salt
- ½ cup plain low-fat yogurt
- 2 cups vegetable oil
- In a bowl, combine the flour, baking soda, and salt. Add the yogurt, slowly, and start kneading the dough. Add water as needed to form a smooth dough that is not sticky. The dough will be quite elastic.
- Sprinkle some flour over the dough and continue to knead for at least 10 minutes.
- Place the dough, covered, in a warm place for at least 4 hours.
- Divide the dough into 14 equal parts. Lightly dust a clean work surface with flour.
- Lightly grease your hands with oil. Take 1 portion of dough and roll it into a ball between the palms of your hands, then flatten the ball. Place it on the prepared surface. Use a rolling pin to roll it out into a thin disk about 5 to 6 inches in diameter. Cover with a damp paper towel until ready to fry. Continue until all the portions are rolled out.
- In a deep pan or a deep fryer, heat the vegetable oil to 370°. Add a single disk at a time. It will begin to rise and puff up. Using the back of your slotted spoon, very lightly press the disk into the oil. Turn it over and fry for another 20 seconds or until golden brown. Using a slotted spoon, remove the fried bread from the oil and drain on paper towels. Continue until all the disks are fried. Serve immediately.