Attach the dough hook to your stand mixer. Sift the flour into the mixing bowl of your stand mixer (or a large mixing bowl if kneading by hand). Add sugar, salt, baking soda, baking powder and mix for 30 seconds to combine. Add oil and mix well into the flour.
Add yogurt and mix it in the dough for 30 seconds, until well combined.
Turn the mixer on the lowest speed and start adding water, a few tablespoons at a time. Keep scrapping the sides of the bowl. Knead into a semi-soft dough. Continue kneading until a soft dough ball forms incorporating all the flour. If kneading by hand, follow the same process until a soft dough ball is formed.
Knead the dough for 5 minutes in your stand mixer, or for 7 to 8 minutes if kneading by hand, until a smooth dough is formed. Rub 1 teaspoon oil on the surface of the dough so that it doesn't dry out. Cover the dough with a wet kitchen towel and let it rest for 1 hour. During the winter, keep the dough in a closed oven (oven should be off) to maintain a consistent temperature, allowing the dough to ferment evenly.
Make & Fry Bhatura
Place a a large wok or dutch oven on medium-high heat on your stove. Add enough oil to fill the bottom 2-inches of your pan. Knead the dough for about 20 seconds. Divide it into 8 portions for a medium-sized bhatura, or 6 portions for large. Rolling in your palms, shape the portions into a ball.
Add a few tablespoons of flour in a plate for dusting. Spread some oil on the rolling pin and surface. Toss the dough ball in flour and dust off any excess. Place it in the center of the rolling surface and start rolling from the center of the dough, stretching it outwards.
Rotate the dough 45 degrees and repeat. Dust it in flour if it sticks. But be careful not to over flour. Keep rolling until you reach an even 6 to 7-inch circular or oval shaped disc. Note: A convenient alternative to hand rolling is using an Electric Tortilla Maker for this step. Follow the directions of your model and roll out bhatura discs.
To check the temperature of the oil, drop a small piece of dough into it. If it pops up and floats on the top immediately, the oil is ready. If not, wait a few more minutes. Very carefully, lower the bhatura into the oil.
Gently tap it with a ladle so that it gets fully submerged in the oil.
It should puff up within seconds. Wait a few more seconds, then flip it.
Let it fry a few seconds on the second side, till both sides are puffed and golden brown. Remove bhatura on a paper-towel lined plate. That will help soak up any excess oil. Repeat the process and fry all bhaturas. Enjoy with punjabi chole.
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Notes
Use all-purpose and/or whole wheat flour. This is more about personal preference. Sometimes I do 100% all-purpose, 50/50 all-purpose and whole wheat or 100% whole wheat. Use any ratio to suit your needs.
Take a shortcut with store-bought pizza dough. Pizza dough's flavor, texture and consistency come close to homemade bhatura. Pick up a 1-lb package from your local pizzeria or Trader Joe's. Whole wheat pizza dough is another great option.
Replace the water with milk for a softer bhatura. The milk will tenderize the dough even more. Whole, 2% or 1% will all work here.
No yeast required. The method of bhatura without yeast draws from the traditional Indian method to draw natural yeast from the air (similar to a sourdough starter). In Hindi, this is known as making a 'khameer'. The bacteria in the yogurt (curd) aids in the fermentation process, too.
Allow to sit for at least 1 hour and up to 4 hours. Some time is required for natural fermentation to occur. As with all fermented doughs, the longer the dough ferments, the more flavor the dough will develop. Let the dough rest for at least 1 hour an dup to 4 hours before frying.
Note: The nutrition facts below are my estimates. If you are following any diet plan, I recommend cross-checking with your preferred nutrition calculator.