Bhatura or Fried Yogurt Flatbread

A fried, puffed up yogurt flatbread treat…

This was one of the flatbreads my mom used to make as a special treat when I was young. Also, when I had visited my cousin last year this was served along with the Spicy Chicken curry and thus caught my special attention. Since then making this was on my “must to do in my kitchen” list. I added fresh and thick yogurt to knead the dough. The fried bhatura came out puffed up and tasted really rich and delish. It was easy to prepare and the dough can be made ahead of time. The warm homemade bhaturas will become the center of attraction of all foodies at any party.

Bhatura or Fried Yogurt Flatbread

Ingredients:

  • All-purpose flour or Maida- 2 1/4 cups
  • Thick yogurt, not sour- 3/4 cup
  • Egg- 1
  • Baking soda- 1/4 tsp
  • Salt- 1/2 tsp
  • Sesame seeds, black or white (optional)- 1 tbsp
  • Vegetable oil- enough for frying

Instruction:

  • In a large bowl, combine the flour, baking soda and salt
  • Break an egg to this and mix well.

  • Now, add thick yogurt little by little and knead the flour for few minutes until soft and slightly sticky.

  • The dough is supposed to be sticky, so avoid adding more flour while kneading to make it a hard tough dough.
  • Cover the dough with a damp kitchen towel and keep aside for 2 to 3 hrs.
  • After 2 to 3 hrs, add sesame seeds to the dough and combine well.
  • Make medium sized balls out of the dough.
  • The dough will be sticky, while rolling the dough we will add flour to make it easy to roll.
  • Sprinkle flour on a wooden board or on a clean counter top for rolling the dough, place a dough ball on it.
  • Sprinkle little flour on the dough and roll the dough using a rolling pin.

  • This dough cannot be rolled thin just like chapatis, so roll to an inch thick small round shape or oval shape.

  • Roll all the dough balls and keep aside for frying them.

  • Heat a deep fryer or a skillet over medium heat, add oil.
  • When the oil has turned hot, place the rolled dough into the oil and fry both sides until golden brown and puffed up.

  • Transfer the fried bhatura to a plate lined with kitchen paper towel.
  • Fry all the bhaturas and serve hot with chicken curry or lamb curry or vegetable korma.

Tips:

  • Bhatura should be served hot, cold bhaturas will turn hard and tough.
  • You could knead the dough ahead of time, but fry the bhaturas just before serving them.

 

Bhatura or Fried Yogurt Flatbread
Author: 
Recipe type: Bread
Cuisine: Indian
 
Ingredients
  • All-purpose flour or Maida- 2¼ cups
  • Thick yogurt, not sour- ¾ cup
  • Egg- 1
  • Baking soda- ¼ tsp
  • Salt- ½ tsp
  • Sesame seeds, black or white (optional)- 1 tbsp
  • Vegetable oil- enough for frying
Instructions
  1. In a large bowl, combine the flour, baking soda and salt
  2. Break an egg to this and mix well.
  3. Now, add thick yogurt little by little and knead the flour for few minutes until soft and sticky.
  4. The dough is supposed to be sticky, so avoid adding more flour while kneading to make it a hard tough dough.
  5. Cover the dough with a damp kitchen towel and keep aside for 2 to 3 hrs.
  6. After 2 to 3 hrs, add sesame seeds to the dough and combine well.
  7. Make medium sized balls out of the dough.
  8. The dough will be sticky, while rolling the dough we will add flour to make it easy to roll.
  9. Sprinkle flour on a wooden board or on a clean counter top for rolling the dough, place a dough ball on it.
  10. Sprinkle little flour on the dough and roll the dough using a rolling pin.
  11. This dough cannot be rolled thin just like chapatis, so roll to an inch thick small round shape or oval shape.
  12. Roll all the dough balls and keep aside for frying them.
  13. Heat a deep fryer or a skillet over medium heat, add oil.
  14. When the oil has turned hot, place the rolled dough into the oil and fry both sides until golden brown and puffed up.
  15. Transfer the fried bhatura to a platter lined with paper towel.
  16. Fry all the bhaturas and serve hot with chicken curry or lamb curry or vegetable korma.

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