John Myers
Bhatura – Indian Balloon Bread
The perfect bhatura – indian balloon bread recipe with a picture and simple step-by-step instructions.
- 200 g Flour
- 35 g Durum wheat semolina
- 0,5 tsp Baking powder
- 1 little pinch Baking soda
- 1 tsp Sugar
- 0,5 tsp Salt
- 1 tbsp Sunflower oil
- 80 g Yogurt
- 50 ml Water
- Put the flour, semolina, baking powder, baking soda, sugar and salt in a bowl and mix by hand. Pour in oil and knead lightly. Add yoghurt and continue to work in with your hands only. Then add the water in small steps and knead. Place the dough on a work surface and then knead until you have a smooth, elastic, non-sticky dough. Put the dough back into the bowl, close it tightly with the lid or cling film and let it rest for at least 3 hours at room temperature. Longer is also ok, just not less. (I had prepared it at noon and baked it in the evening. So it is easy to prepare).
- Fill a medium-sized pan or saucepan at least 3 cm high with deep-frying oil and heat it slowly.
- Divide the dough into 5 portions and shape them into balls. Roll out each about 3 mm thin (round or oval). Before frying, add a small piece of dough to the oil and test whether it is at the right temperature. If it starts to puff immediately, turn the heat down halfway and start deep frying.
- To do this, carefully slide the flat, thin dough flat into the oil (avoiding it collapsing as much as possible) and immediately press it gently and gently with a flat perforated trowel completely into the oil, so that the surface immediately absorbs the hot oil off gets. Then you can pull the trowel away and (looking forward to … ;-))) watch how slowly the surface rises and a balloon is formed. Then immediately turn the balloon and bake the light, inflated side until golden brown. Be careful when turning, because if you damage the balloon in the process, it will collapse. Then drain well on kitchen paper.
- The long tinkering and research was worth it. For everyone who loves this bread so much ……….. well then “happy puffing up” …. ;-))). It’s really fun and tastes like an Indian.
Facebook Comments