BHATURA

Bhatura is puffed deep fried bread and it is made from self raising flour and may be eaten with vegetable and meat dishes.

Preparation time: minimum of ½ an hour.

Cooking Time: 15 minutes

Serves: 2
Makes 6-7 Bhaturas

Ingredients

225 gm/8 oz          Self-raising flour
½ tsp               Salt
150 ml/1/4 pt  Semi-skimmed milk
1 tsp            Sunflower oil
¼ tsp             Onion seed        
1 cup                       Sunflower oil for deep frying

Method

• Place the flour, onion seed and salt in a shallow bowl.
• Add the oil and mix with a fork until you have the consistency of breadcrumbs.
• Make a well in the centre of the flour mixture and pour in the milk
• Knead the dough for approximately 7-10 minutes. At first, when you start the dough will be sticky. Keep working at it till it gets more manageable and has an elastic feel to it.
• If it feels too dry, or has too many cracks, just wet your fingertips, pat all over the dough and carry on.
• If it feels too wet and sticky, add some dry flour.
• When done, cover the bowl with cling film.  Set it aside for 30 minutes.
• Knead the dough again and divide the dough into 6-7 equal balls.
• Smear a little oil onto the palms of your hands.  Roll the dough into a ball between the palms of your hands.  Flatten it slightly by pressing lightly between your palms. 
• Smear a little oil on the board.
• Place the slightly flattened dough on the rolling board. Now start rolling with a rolling pin. As one side gets elongated, lift it up and turn it’s positioning around so the elongated side is now vertical. Roll again to attempt to make a neat circle.
• Just remember -don’t press too hard or it will stick to the board. Make it to about 10 cm in diameter.
• Repeat with the rest of the balls.
• Pour oil in a wok.
• Test if the oil is hot by putting a small piece of dough in the oil. If it floats up immediately, that means the oil is hot.
• Carefully lift the bhatura and place it slowly into the hot oil.  It might sink to the bottom of the oil but will rise up in seconds.  Using the edge of a slotted spoon, gently press the centre of the bhatura down into the hot oil, enabling the air to distribute evenly allowing it to puff up.
• Turn it over and cook the second side for 10 seconds.
• Remove it with a slotted spoon and place it in a bowl covered with kitchen paper to drain excess oil.
• Repeat with all the bhaturas and serve it hot.