Bhatoora
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5
2 reviews
Excellent
Bhatoora
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Bhatoora (भटूरा) also known as batoora, bhatura, batura, or pathora, is a fried, puffed sourdough bread native to the Indian subcontinent.
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Ingredients
INGREDIENTS (for 10 loaves)
- 2 cups all-purpose wheat flour
- 4 teaspoons active dry yeast
- 1 tablespoon caster sugar
- ½ cup water lukewarm at 97°F / 36˚C
- 2 oz. durum wheat semolina extra fine
- ½ teaspoon salt fine
- 2 tablespoons ghee
- 3 tablespoons PLAIN yogurt
- neutral frying oil
Equipment
- Stand mixer
- rolling pin
- Spider strainer
Instructions
INSTRUCTIONS
- In the bowl of a stand mixer, add the flour and semolina and dig a well in the center.
- In a bowl, combine the yeast, sugar and lukewarm water and pour this mixture into the center of the well.
- Let sit for 10 minutes.
- Add the ghee and yogurt and, using the dough hook, knead at medium speed for 2 minutes then add the salt and knead for 5 minutes or until obtaining a homogeneous dough that comes off the edges of the bowl. If necessary, add a little water.
- Place the dough on a floured work surface and knead for 5 minutes so that the dough becomes very smooth and elastic.
- Place the dough back in the stand mixer, grease it with oil and cover it with plastic wrap.
- Let it rise in a warm place, away from drafts, for 1 hour.
- Place the dough on a lightly floured surface and pack it down.
- Divide it into 10 equal dough pieces and form balls.
- Flatten each ball of dough, first with the palm of the hand, then with a rolling pin, to make a disc about 5 to 6 inches (12 to 14 cm) in diameter.
- In a deep pan, add about 1 inch (2 cm) of vegetable oil.
- Heat it to 350 F (170˚C).
- Add 1 disc of dough and fry it for about 1 minute to 1 minute 30, turning it halfway through cooking.
- Use a spider to remove it from the oil and drain it on paper towels.
- Repeat the operation until all the dough discs are used up.
- Keep the already baked breads in a hot turned off oven, while baking the other breads.
Genuine Reviews
User Reviews
Overall Rating
5
2 reviews
Excellent
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