A popular fried Indian bread, bhatura makes the perfect side for your favourite curry.
- 500 g self-raising flour
- 150 ml natural yoghurt
- 200 ml water
- pinch of salt
- ½ tsp nigella seeds
- ½ tsp cumin
- 1 heaped tsp methi (fenugreek seeds)
Oven temperatures are for conventional; if using fan-forced (convection), reduce the temperature by 20˚C. | We use Australian tablespoons and cups: 1 teaspoon equals 5 ml; 1 tablespoon equals 20 ml; 1 cup equals 250 ml. | All herbs are fresh (unless specified) and cups are lightly packed. | All vegetables are medium size and peeled, unless specified. | All eggs are 55-60 g, unless specified.
Resting time: 2 hours
Add spices to self-raising flour.
Add yoghurt to dry ingredients
Add water to mixture slowly. The mixture should be the consistency of pizza dough.
Knead the dough, cover and set aside for approximately 2 hours.
When you’re ready to eat, divide the dough into balls and roll out into discs roughly 3mm thick.
Heat cooking oil in a pan to 195°C.
When the oil is hot, gently lower the breads a few at a time into the oil and wait for the bread to ‘pop’ up – this should take around 30 seconds.