Soft & Fluffy Bhatura
The Bhatura is a classic Indian bread. This recipe that yields perfectly airy and soft bhaturas. This one takes a bit of pre-planning as one has to allow enough time for the yeast to do its thing and for the dough to rise.
Yields: 8 Bhaturas | Prep time: 20 minutes | Rest time: 8 hours | Cook time: 30 minutes
Ingredients Required / भटूरे की सामग्री:
- Refined wheat flour / maida / मैदा - 1/2 kg
- Dry Active Yeast / यीस्ट - 2 tsp
- Melted butter / पिघला मक्ख़न - 2 tbsp
- Soda bicarbonate / Baking Soda / बेकिंग सोडा - ½ tsp
- Sugar / शक्कर - 1 tsp
- Milk / दूध - 4 tbsp
- Yogurt / दही - 4 to 5 tbsp
- Salt / नमक - to taste
- Deep Bottomed Pan
- Slotted Spoon
- Paper Towels
- Rolling Pin
- Rolling Board
Method for making the Dough:
- Start by activating your yeast in some warm water. Add 2 tsps of the yeast to half a small cup of warm water. Stir it vigorously and then let it sit for 10 minutes. When the top is foamy you know your yeast is ready.
- Dry active yeast is easily available in the market or can be bought in any baking supplies store or e-grocery portal.
- To make the dough start with your refined wheat flour (maida) in a bowl. Add all the baking soda, salt, sugar and stir it through using your hands.
- Now add your melted butter, ensure that it isn’t too hot.
- Add the activated yeast and mix all of it through.
- Now add your milk to the batter along with the yogurt.
- Start to knead a soft dough. Just bring the dry ingredients together with the wet until the all the maida has been soaked through and binds together.
- Add more yogurt, only a little at a time if your dough is lacking in moisture.
- When everything has come together nicely and the dough feels smooth and soft, rub it down with just a touch of oil and then cover it loosely with plastic wrap or a clean cloth.
- This is to prevent the dough from forming a crust.
- When the dough has risen you'll see the plastic wrap has expanded slightly and become taut. This indicates that your dough has risen and the air in the bowl has just been displaced outwards.
- This dough needs to rest for at least 8 hours or preferably overnight.
Method for Rolling the Bhatura:
- When your dough has rested it should have risen and grown in size.
- Break off a piece and smoothen it in your palms. The dough will keep creasing the more you try to smoothen it.
- The trick is to bring dough from the top and tuck it into the bottom. That way you have a smooth, wrinkle-free top and the bottom gets levelled out when you roll out the bhatura.
- To roll out the bhatura, you need to use an oiled surface.
- Roll out your bhaturas nice and fat. About half a centimetre in thickness is a good standard of measure.
- They don't need to be too big in size but you can vary that depending on your preference.
Method for Frying the Bhatura:
- Heat up a good quantity of oil in the kadai and get ready with your slotted spoon.
- Place one bhatura in the hot oil at a time.
- As soon as the bhatura goes in it will rise to the top. Start to press it gently with your spoon. This moves the air within the bhatura and helps it rise more evenly.
- When the whole thing has ballooned slightly you’re ready to flip over.
- Cook this side also until the bhatura gets a light gold colour or for 4 to 5 minutes.
- These bhaturas should be served hot and fresh, however, they can be stored for up to 3 to 4 days in an airtight container.