This bhatura turned out perfectly puffed, crisp on top, soft, fluffy and slightly chewy from the inside. The plus point for this bhatura recipe is that it doesn’t turn rubbery chewy even after it cools down.
Making Bhatura Dough: Take warm water in a stand mixer bowl and add salt, sugar and yeast. Lightly mix and let the yeast rest for around 10 minutes and it should be bloomed. If it doesn’t bloom then start over with a new packet of yeast.
Add yogurt and ghee, and lightly mix it.
Add all purpose flour and semolina.
Use the dough hook attachment. Start mixing with a low speed and gradually increase the speed to medium and knead until the dough comes together. After that keep running the mixer for around 3-5 minutes on medium speed to knead and smooth out the dough. If kneading by hand then knead for around 8-10 minutes.
Apply oil around the edges of the bowl and also on the dough. Cover it with a clean kitchen towel and let the dough proof. Let the dough proof for around 1 ½ - 2 hours or until it doubles in size.
Make Balls & Roll Bhatura: Before you start rolling, heat the oil in a kadai or deep-wide pan for deep frying on medium-high heat.
Deflate the dough and pinch a small lemon size ball to get a crack-free smooth ball. Similarly, prepare all the balls. I get around 12 balls.
Apply oil on a rolling board and rolling pin. Also, apply some oil on a dough ball for easier rolling (as this is a too soft dough and it can stick while rolling).
Roll into a 6-7 inch oval shape.
Check the oil is hot for frying Bhatura: Drop a small tiny piece of dough in the oil and it should come on top within a few seconds. Meaning oil is hot enough to fry. If the dough stays at the bottom of the oil for longer then the oil is not hot enough.
Carefully slide the rolled bhatura into the hot oil.
Right away start pressing and moving the bhatura in a circular motion in the oil. And it will puff up like a balloon.
Flip the bhatura and fry the bottom side as well until golden brown and crisp.
Drain the excess oil and transfer the fried bhatura to a paper-towel lined plate. Similarly, roll and fry the rest of the bhature.
Notes
Kneading the dough: You must knead bhatura dough for at least 3-5 minutes (use a stand mixer or food processor with a dough blade or simply knead by hand). Why is it important? If you have noticed when working with all purpose flour, as you roll, it will shrink. If you have kneaded the dough properly then rolled bhatura will not shrink.
Use oil while rolling bhatura: Instead of using dry flour as a dusting, you must use oil. That dry flour will burn in the oil while frying and stick back to the fried bhatura. It ruins the look and taste. So always use oil while rolling.
Oil has to be hot enough: If oil is not hot enough then bhatura will soak up so much oil and will not puff up.