Bhatura Extra Recipe

Mix dry ingredients

In a large mixing bowl, whisk together the all-purpose flour, sugar, salt, baking powder, and baking soda until evenly combined.

Combine wet ingredients

In a separate bowl, whisk the yogurt, active sourdough starter (or extra yogurt), vegetable oil, and lukewarm water until smooth. The mixture should be slightly loose but not watery.

Form the dough

Make a well in the center of the dry ingredients and pour in the yogurt mixture. Using a spoon or your hand, gradually incorporate the flour until a shaggy dough forms. Turn out onto a lightly floured surface and knead for 6–8 minutes until the dough is smooth, elastic, and slightly tacky. Add a teaspoon of water or a dusting of flour as needed to achieve the right texture.

Initial rest

Lightly oil the mixing bowl and place the dough back in, turning it so all sides are coated with oil. Cover with plastic wrap or a damp cloth and let rest at room temperature for 30 minutes. This relaxes the gluten and helps fermentation begin.

Bulk ferment (sourdough activity)

If using active sourdough starter: leave the covered dough at room temperature (ideally 75–80°F / 24–27°C) for 3–6 hours until it shows some puffiness and air bubbles. If you are short on time or using only yogurt (no starter), allow 1–2 hours for a light rise. The goal is a mildly fermented, slightly tangy dough rather than a large rise.

Cool proof (optional for extra tang and texture)

For extra sour flavor and improved texture, after the initial room-temperature fermentation, refrigerate the covered dough for 8–12 hours. Remove from fridge and allow to come to room temperature (about 30–60 minutes) before shaping.

Final rest and activate leavening

About 30 minutes before frying, divide the dough into 8 equal pieces (about 70–80 g each for medium bhaturas). Roll each piece into a smooth ball, cover with plastic and let rest for 20–30 minutes. Just before shaping, gently press each ball flat, dust lightly with flour, and sprinkle a tiny pinch of baking soda on one side (this step is optional if baking soda was already added to dough) and fold once — the small extra alkali helps achieve extra puff during frying.

Heat oil

Pour the frying oil into a deep, heavy-bottomed pot to a depth of about 3 inches (7–8 cm). Heat over medium-high until the oil reaches 350–375°F (175–190°C). If you don't have a thermometer, test by dropping a small piece of dough — it should sizzle and float up immediately but not brown instantly.

Shape bhaturas

On a lightly floured surface, roll each rested dough ball into a circle or oval about 5–6 inches (12–15 cm) across and 1/8" (3 mm) thick. Avoid over-thinning the edges—center slightly thicker so they puff up.

Fry to puff

Carefully slide one bhatura into the hot oil. Using a slotted spoon or skimmer, press gently on the bhatura once it hits the oil to encourage even contact and puffing. Fry for about 20–30 seconds on the first side until it puffs and the underside is pale golden, then flip and fry the other side for another 20–30 seconds until evenly golden brown. Adjust heat to keep oil between 350–375°F so bhaturas puff without burning. Drain on paper towels. Repeat with remaining pieces, frying 2–3 at a time depending on pot size.

Brush with ghee

While still warm, brush each bhatura lightly with ghee or melted butter for shine and extra flavor. Sprinkle with chopped cilantro if desired and serve immediately.

Serving suggestion

Serve bhaturas hot alongside chole (spiced chickpea curry), pickles, sliced onion, and lemon wedges. Bhaturas are best eaten fresh and puffy.