Name: Fluffy Homemade Bhaturey (No Yeast!)
Prep time: 730 min
Cook time: 15 min
Total time: 745 min
Ingredients: 1 cup All-Purpose Flour (maida); 1/4 tsp Salt (or to taste); Yogurt (as needed, homemade preferred)

Fluffy Homemade Bhaturey (No Yeast!)

12 hours 25 minutes

1413 reads

4.41 from 5 votes

Asian Homestyle Cooking Indian

About Fluffy Homemade Bhaturey (No Yeast!)

Imagine biting into a cloud-like bhatura, light, airy, and irresistibly fluffy. This classic North Indian fried bread is now within your reach, easily made at home with our simplified recipe.

Forget yeast, baking powder, and complicated fermentation! All you need is all-purpose flour, a touch of salt, and creamy yogurt to create these pillowy delights.

Perfect for brunch, lunch, or dinner, these bhaturey are a delicious match for chole or any of your favorite Indian curries. Experience the joy of this no-fuss version of a beloved classic.

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Recipe Time & More

Prep12 10

Cook15

Total12 25

Calories233 kcal

Serves

Served AsBrunch Dinner Lunch

Recipe TasteSalty

Ingredients

▢ 1 cup All-Purpose Flour maida
▢ 1/4 tsp Salt or to taste
▢ Yogurt as needed, homemade preferred

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Instructions

In a large bowl, combine the all-purpose flour and salt.
Gradually add the yogurt to the flour mixture, mixing until a firm dough forms. Adding yogurt slowly allows you to control the dough's consistency.
Cover the dough and let it rest at room temperature for 12 hours. This resting period allows the gluten to relax, resulting in softer bhaturey.
After 12 hours, the dough should have increased in size. Gently punch it down to release any air bubbles.
Divide the dough into small, equal-sized portions. Roll each portion into a thin circle, about 5-6 inches in diameter.
Heat oil in a deep fryer or large pot to 350°F (175°C). Carefully slide a rolled-out bhaturey into the hot oil.
Fry the bhaturey for 1-2 minutes per side, or until golden brown and puffed up. Gently press down on the bhaturey with a slotted spoon to help them puff evenly.
Remove the cooked bhaturey from the oil and place them on a wire rack or paper towel-lined plate to drain excess oil.
Serve the hot, fluffy bhaturey immediately with chole or your favorite Indian accompaniment.

Recipe Notes

Good To Know

For an extra layer of flavor and a slightly tangy taste, try adding a spoonful of semolina (sooji) along with the flour. This also helps achieve a crispier exterior while keeping the inside soft.
To ensure perfectly puffed bhaturey, maintain the oil at a consistently high temperature (around 180-190°C/350-375°F). If the oil is too cool, the dough will absorb excess oil and become greasy rather than fluffy.
If you prefer a lighter version, roll out the dough slightly thinner than usual and briefly pat each bhatura with a paper towel after frying to remove excess oil without compromising texture.
For a dairy-free alternative, substitute the yogurt with plain, unsweetened coconut yogurt or a splash of lemon juice mixed with water to replicate the slight tanginess.

Expert Tips

For a richer flavor, consider adding a pinch of asafoetida (hing) to the dough. This spice not only enhances the taste but also aids in digestion.
Don't overcrowd the pan while frying the bhaturey. Fry them in batches to ensure even cooking and optimal puffing.
Serve bhaturey immediately after frying for the best taste and texture. They are best enjoyed hot and fresh.

Storage Instructions

While best enjoyed fresh, leftover bhaturey can be stored in an airtight container at room temperature for a few hours. Reheat in a dry skillet or oven until warmed through.