recipes

Indian

Bhature

serves2 people / 5 bhature

Ingredients

  • 1 cup Maida (all purpose flour)
  • 1 packet Rapid Rise Fast Acting Yeast
  • Vegetable Oil

Spices

  • Salt

Directions

  1. 1To a mixing bowl add
    • 1 cup maida
    • 1 packet of yeast
    • 1 tbsp salt

      Important: Do not add oil at this stage. Adding oil now makes the bhatura overly crispy (khasta). We'll incorporate it later

  2. 2Gradually add water and knead the mixture into a dough. The consistency of the dough should be slightly firmer than regular roti dough.
  3. 3Once the dough comes together, continue kneading for an additional 10 minutes or 50 folds, whichever takes longer. This extended kneading develops the gluten network in the dough, resulting in softer, fluffier bhature.
  4. 4Lightly coat the dough with vegetable oil and knead for 10 more strokes to incorporate it evenly.
  5. 5Cover the bowl and refrigerate for 1-2 hours to allow the dough to rise properly.
  6. 6Divide and roll into small portions.
  7. 7Heat oil in a frying pan until very hot (the oil should shimmer and a small piece of dough dropped in should rise immediately to the surface), then deep-fry the bhaturas until golden and puffed.

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Notes

  • Eat with chhole-bhature
  • When scaling up, multiply all ingredients proportionally except the yeast - one packet is sufficient regardless of batch size.
  • Leftover bhatura dough makes excellent naan. Roll out the dough, moisten one side with water, and press it onto a hot tawa (griddle). Flip the tawa upside down to finish cooking. For garlic naan, press chopped garlic onto the dough before cooking.