Deep-fried flatbread

Deep-fried flatbread


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About this recipe: 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.


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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