Bhatura

Ingredients for 1 servings:

• 200 g wheat flour type 405 or 550
• 40 g corn semolina or soft wheat semolina
• 4 g fresh yeast
• 40 ml vegetable oil
• ½ tsp salt
• 100 ml water, lukewarm
• e.g. frying oil
• n. B. cumin powder
• n. B. sugar
• 1 tbsp yogurt, as desired

Instructions

Working time approx. 15 minutes; Rest time approx. 1 hour; Cooking/baking time approx. 15 minutes; Total time approx. 1 hour 30 minutes

Indian balloon bread

Dissolve the yeast in 100 ml of lukewarm water. In a bowl, mix the flour, semolina, and salt. Add the oil and pour in the yeast water. Optionally, you can also add some ground cumin, a pinch of sugar, and 1 tablespoon of yogurt. First, knead everything with a fork or the dough hook of a mixer, and then with your hands until you have a smooth, elastic dough. Cover the bowl with a tea towel or cling film and let it rise for 1-2 hours. Then, briefly knead the risen dough again with your hands, shape it into a ball or loaf, and cut it in half. Depending on the desired size of the loaves, divide the dough halves into thirds or quarters. Shape the individual pieces of dough into balls, flatten them, and roll them out with a rolling pin into round flatbreads no more than 2 millimeters thick. Heat the oil to 170-180 degrees Celsius and fry the flatbreads for one minute on each side. Then drain on kitchen paper and serve as a side dish and/or with dips. Tip: Cut a flatbread into small squares/diamonds and bake. You’ll get mini bhaturas, which are perfect as a snack.