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Bhatoora
5 from 2 votes

Bhatoora

Bhatoora (भटूरा) also known as batoora, bhatura, batura, or pathora, is a fried, puffed sourdough bread native to the Indian subcontinent.

Prep Time
1 hr
Cook Time
10 mins
Rest
1 hr
Total Time
1 hr 10 mins
Servings: 10 bhaturas
Course: Bread
Cuisine: Indian

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
    Cup of Yum
  1. In the bowl of a stand mixer, add the flour and semolina and dig a well in the center.
  2. In a bowl, combine the yeast, sugar and lukewarm water and pour this mixture into the center of the well.
  3. Let sit for 10 minutes.
  4. 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.
  5. Place the dough on a floured work surface and knead for 5 minutes so that the dough becomes very smooth and elastic.
  6. Place the dough back in the stand mixer, grease it with oil and cover it with plastic wrap.
  7. Let it rise in a warm place, away from drafts, for 1 hour.
  8. Place the dough on a lightly floured surface and pack it down.
  9. Divide it into 10 equal dough pieces and form balls.
  10. 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.
  11. In a deep pan, add about 1 inch (2 cm) of vegetable oil.
  12. Heat it to 350 F (170˚C).
  13. Add 1 disc of dough and fry it for about 1 minute to 1 minute 30, turning it halfway through cooking.
  14. Use a spider to remove it from the oil and drain it on paper towels.
  15. Repeat the operation until all the dough discs are used up.
  16. Keep the already baked breads in a hot turned off oven, while baking the other breads.