PUNJABI BHATURAS

A classic combination with Cholé (use our Chickpea blend)

To a mixing bowl add 1 ½ tsp sugar and 2 tsp dry yeast.
Now slowly mix in ¾ cup lukewarm water. (I usually mix with my fingers so that the yeast is thoroughly dissolved.)
Cover with a lid and set aside for about 10 minutes – till the mixture is frothy.
Now pour in 2 cups of plain flour, ½ tsp salt, 1 tbsp ghee/butter and 2 tbsp of curd/yoghurt.
Knead well for about 5 minutes.
Cover with a lid or thin muslin cloth.
In about 30 minutes the dough should double.
Line a serving dish with paper towels
Divide the dough into quarters and then 3 each so you end up with 12 equal balls.
On a floured board, flatten and roll out each ball – about 5” diameter.
Heat oil on medium high, then fry the bhatura.
When golden on both sides remove with a slotted spoon and place in a dish lined with paper towels.
Serve immediately.

NOTE: if you prefer not to deep fry, once you roll out the Bhatura roast on a Tawa/frying pan. You will end up with a Naan like roti. You can play with this dough - add 1 tsp Ajwain, Fennel or Nigella seeds it will make your roti sing.