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1
In a large bowl combine semolina, yogurt, baking powder, salt and a little sugar. The baking powder lightens the dough so the bhatura puffs up nicely when fried.
2
Add oil and mix well, then add the all-purpose flour and combine thoroughly.
3
Gradually add small amounts of water while kneading into a dough — don't pour it all at once or the dough will get too sticky. Knead until smooth and soft; a soft dough gives a lighter, puffier bhatura.
4
Shape the dough into a smooth ball, place in a bowl, brush the top lightly with oil, cover and let it rest for 2 hours.
5
After 2 hours, knead lightly once more and divide into medium-sized smooth dough balls. Place on a tray, cover, and rest again for 15 minutes — this second rest is crucial, relaxing the dough so it rolls out easily and puffs up well when fried.
6
After 15 minutes, press each dough ball lightly flat with your hand, then gently roll out with a rolling pin. Keep the bhatura slightly thick and make sure the thickness is even from center to edge.
7
Carefully drop the rolled dough into hot oil; the oil should be well heated and kept on high flame.
8
Gently press the bhatura with a slotted spoon and splash hot oil over the top to help it puff up quickly.
9
Flip and fry until both sides are golden brown and crispy, then remove and drain excess oil.
10
Your soft, fluffy, restaurant-style perfect bhatura is ready. Follow these simple tips and it will puff up perfectly every time.
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