Bathura – Pakistani balloon bread

Ingredients for 1 servings:

• 300 g wheat flour type 405 or Maida (refined wheat flour)
• 1 tbsp semolina
• 1 tsp salt
• 1 pinch(s) of sugar
• cumin
• ¼ pack of baking powder
• 4 tbsp natural yogurt
• 2 tbsp sunflower oil
• Water
• Oil for frying

Instructions

Working time approx. 15 minutes; Cooking/baking time approx. 2 minutes; Total time approx. 17 minutes

Quick and tasty, without yeast

Mix together the flour, semolina, salt, sugar, cumin, and baking powder. Add the yogurt and oil and knead with the dry ingredients into an elastic dough (feels like yeast dough) by hand or with the dough hook on a hand mixer. Add a little more water or flour if necessary until the dough is nice and firm to the touch. Roll out the dough into 8 small flatbreads. Heat the oil until very hot (I use a small saucepan to save oil) and fry the flatbreads. The bread must always be covered with oil while frying. Drain on kitchen paper and enjoy! The Bathura goes perfectly with all Indian recipes, such as lentil dishes or my favorite, the Bombay curry from feuervogel. This is my version of a recipe that Nadeem once posted in the comments.