Name: Amritsari Bhatura
Prep time: 20 min
Cook time: 15 min
Total time: 155 min
Yield: 2 servings
Cuisine: Indian
Ingredients: 2 cup All-Purpose Flour, maida; 2 tbsp Semolina, fine rava, keeps bhatura from deflating; ¼ cup Indian-Style Yogurt, slightly sour; ¼ tsp Baking Soda, meetha soda; ½ tsp Baking Powder; 1 tsp Sugar, aids fermentation and browning; ¾ tsp Salt; 2 tbsp Cooking Oil, for the dough; as needed Water, warm; as needed Cooking Oil, for deep frying

2 hr 35 mintotal

35 min hands-on2 hr hands-off

Prep 20 min · Cook 15 min

Serves: 2
Difficulty: Medium
Spice: None

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Method

In a large mixing bowl, combine the all-purpose flour, semolina, sugar, salt, baking powder, and baking soda.
Add the curd and oil. Rub them into the flour with your fingertips until the mixture feels slightly crumbly.
Add warm water gradually and knead into an elastic, slightly sticky dough. Fold and slap the dough on the work surface for a few minutes to build stretch.
Coat the dough lightly with oil, cover with a damp cloth, and rest it in a warm spot for 2–3 hours.
2–3 hr
Take a lemon-sized dough portion. Grease the rolling board and pin with oil instead of dry flour.
Roll with assertive strokes into an elongated oval. The developed gluten will cause shrinkage, so aim for a genuinely thin profile.
Heat oil in a deep kadhai over medium-high heat until a small dough piece rises quickly to the surface.
Slide the bhatura into the hot oil. As it rises, press gently with a slotted spoon so trapped steam helps it puff.
Flip quickly and cook the other side until golden. Drain on absorbent towels and serve immediately.

How to tell it's done

Bhatura should puff into a large hollow bread with a soft top, lightly crisp base, and even golden color.

Getting it right

Tip

Keep the oil hot enough that the bhatura rises quickly. If the oil is too cool, the bread absorbs oil before it has time to puff.

What to serve it with

Serve hot with Punjabi Chole, vinegared onions, green chilli pickle, and chilled lassi.

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