Bhatura – Indian Fry Bread
Bhatura is a famous North Indian Fried Bread. Generally it is leavened by Soda bicarb and yoghurt and then let the dough ferment. It is then fried and served with thick Chickpea gravy. But in this recipe I have used sourdough discard. I added sourdough discard to the flour and let it ferment for 12 hrs. These were more airy, spongy and lighter than the traditional version. Here is the detailed recipe.
AuthorsoniaguptaIn a large mixing bowl add flour, semolina, salt, and mix all the dry ingredients well.
Add the sourdough discard to the water and stir.
Bind the dough by adding water/sourdough mixture (at room temperature 25°C – 28°C)The dough will be sticky, stretchable but will hold the shape.
Keep the dough in a bowl and cover it with a kitchen towel. Leave the dough on the counter for 7-8 hours. I prefer to leave the dough overnight. Makes approximately 1300 grams of dough at 67% hydration.
After 7 hrs. of resting, take small portion of the dough (approximately 70 gm) and using a rolling pin roll it into a sheet of 1/4th inch thickness.
Fry each rolled piece in hot oil and serve while hot. Makes about 18 pieces of fry bread.
Ingredients
Directions
In a large mixing bowl add flour, semolina, salt, and mix all the dry ingredients well.
Add the sourdough discard to the water and stir.
Bind the dough by adding water/sourdough mixture (at room temperature 25°C – 28°C)The dough will be sticky, stretchable but will hold the shape.
Keep the dough in a bowl and cover it with a kitchen towel. Leave the dough on the counter for 7-8 hours. I prefer to leave the dough overnight. Makes approximately 1300 grams of dough at 67% hydration.
After 7 hrs. of resting, take small portion of the dough (approximately 70 gm) and using a rolling pin roll it into a sheet of 1/4th inch thickness.
Fry each rolled piece in hot oil and serve while hot. Makes about 18 pieces of fry bread.
Notes
This recipe brought to you by Sonia Gupta
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This looks lovely and we cook a lot of Indian food. There are only two of us–would you advice cutting the recipe or freezing leftover dough?