Name: Bhatura Bread
Yield: Makes approx. 14
Ingredients: 8 oz (225 g) strong white or wholemeal flour; 1 teaspoon (5 ml spoon) baking powder; ½-1 teaspoon (2.5-5 ml spoon) chilli powder; 2 tablespoons (2 X 15 ml spoon) plain yogurt; 1 rounded teaspoon (2 X 5 ml spoon) salt; oil for deep frying

Preparation info

Makes approx.
14

Difficulty
Easy

Appears in

Curries and Oriental Cookery

By Josceline Dimbleby

Published 1980

About

A puffed-up, deep-fried bread specially good with tandoori dishes and grilled meats but also delicious to mop up the juices of curry. Once the dough is made, you can keep it in the fridge and use it as you want it.

Ingredients

8 oz (225 g) strong white or wholemeal flour
2 tablespoons

Method

Mix the ingredients with sufficient warm water to make a stiff dough, either with a wooden spoon or the dough hook of an electric mixer, until it leaves the sides of the bowl. (If it is still sticky, add a little more flour.) Knead well, form- into *a ball and leave covered at room temperature for 4-6 hours.

Roll the dough into a fat sausage and cut off ¼-½-inch (0.5-1 cm) rounds. Roll