Deep-fried flatbread

    2 hours 25 min

    These are traditional Punjabi "bhature" - deep-fried breads made with plain flour. They are traditionally served with "channa", or chickpea curry. You can use olive oil in place of the ghee (clarified butter), but ghee has a better flavour.

    4 people made this

    Serves: 6 

    • 400g plain flour
    • 1 teaspoon baking powder
    • 1¼ teaspoons salt
    • 1½ teaspoon sugar
    • 180g yoghurt
    • 6 tablespoons warm water
    • 1 teaspoon ghee
    • Oil, for frying

    Prep:2hr15min  ›  Cook:10min  ›  Ready in:2hr25min 

    1. Sieve flour, baking powder and salt together. Add sugar, yoghurt, warm water and ghee to make a smooth dough. Grease your palms with oil and continue kneading until the dough becomes pliable (about 5 minutes). Cover dough with a moist cloth and set aside for 2 hours.
    2. Divide the dough into 12 lemon-sized balls. Roll each out into a disk of about 10cm diameter.
    3. Heat oil in a wok. Fry each disk until it puffs up, then turn and cook the other side. Remove with a slotted spoon and drain the excess oil on kitchen towels. Serve hot.

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