Bhatura Extra Recipe

Activate yeast (if using)

In a small bowl combine warm water (about 105–110°F / 40–43°C), sugar, and instant yeast. Stir gently and let sit 5–8 minutes until foamy. If using a well-fermented sourdough starter and not relying on yeast, you can skip this step and reduce water slightly if starter is very liquid.

Mix dry ingredients

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

Combine wet ingredients

Add the yogurt, activated yeast mixture (or the sourdough starter if not using yeast), and oil to the dry ingredients. Start mixing with a spatula or your hand, adding additional warm water as needed to form a soft, slightly sticky dough. Aim for a pliable dough that is not dry — total liquid (yogurt + water + starter) above is approximate; adjust by up to 2–4 tbsp of water.

Knead

Turn dough onto a lightly floured surface and knead for 6–8 minutes until smooth and elastic. If using a stand mixer, knead with the dough hook on medium-low for 4–5 minutes. The dough should be soft and slightly tacky but not sticky to the touch.

Bulk fermentation

Place the dough in a lightly oiled bowl, turning once to coat. Cover with plastic wrap or a damp towel. Let rest at room temperature for 1.5–2 hours if using yeast, until slightly puffy. If relying primarily on sourdough starter (no added yeast), allow a longer rise: 6–8 hours at room temperature or refrigerate overnight (8–12 hours) for flavor and tang — bring to room temperature before proceeding.

Degas and divide

After the dough has risen, gently deflate it and transfer to a lightly floured surface. Divide into 10–12 equal pieces (about 60–70 g / 2–2.5 oz each for medium bhaturas). Roll each piece into a smooth ball, then cover and rest 20–30 minutes. Resting relaxes gluten and helps achieve puffing during frying.

Optional final roll

After resting, use a rolling pin to flatten each ball into a disc about 4–5 inches (10–12 cm) in diameter and 2–3 mm thick. Dust with a little flour or semolina to prevent sticking. Avoid making them too thin — a slightly thicker center helps create the hollow pocket when fried.

Heat oil

Pour oil into a deep, heavy-bottomed pot or kadai to a depth of 2–3 inches (5–7 cm). Heat over medium-high heat 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 rise to the surface quickly without browning immediately.

Fry bhaturas

Working in batches (do not overcrowd), gently slide one disc into the hot oil. Using a slotted spoon or spatula, press the bhatura gently once after it puffs so the underside cooks evenly and to encourage full puffing. Fry 30–60 seconds per side until golden-brown and puffed. Total frying time is typically about 1–1.5 minutes per bhatura depending on oil temperature. Turn as needed to brown evenly.

Drain

Remove fried bhaturas with a slotted spoon and drain on a wire rack or paper towels for a minute. Keep fried bhaturas warm by placing them in a low oven (about 200°F / 95°C) on a tray lined with a kitchen towel while you finish the rest.

Serve

Serve hot and puffed. Bhaturas pair traditionally with chole (spiced chickpea curry). Optionally sprinkle or press a few nigella seeds or ajwain onto the dough discs before frying for aroma and a subtle savory note.

Notes on troubleshooting

If bhaturas fail to puff: dough may be too cold — let discs rest a bit longer at room temperature; oil temperature may be too low — raise heat slightly; dough may be rolled too thin — use slightly thicker discs. If they brown too quickly before puffing, lower the oil temperature a little.