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Bhatura – Indian Fry Bread

 650 g All-purpose flour
 100 g Semolina flour
 70 g Sourdough discard100% hydration
 10 g Salt
 500 g Waterat 77-82 degrees Fahrenheit (25-28 Celsius)
 Oil for deep frying
Makes approximately 18-20 fry breads
1

In a large mixing bowl add flour, semolina, salt, and mix all the dry ingredients well.

2

Add the sourdough discard to the water and stir.

3

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.

4

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.

5

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.

6

Fry each rolled piece in hot oil and serve while hot. Makes about 18 pieces of fry bread.

Nutrition Facts

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Serving size

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