Time

45 minutes, plus 1 hour resting

Yield

Serves 4

Ingredients

Why This Recipe Works

When bhature, slim disks of dough that balloon dramatically when cooked in hot oil, are served with chickpeas simmered in a spiced tomato sauce, the pairing (common in Northern India) is called chole bhature. Though bhature are sometimes leavened with yeast, we opted for the simpler combination of baking powder and baking soda. The flour-and-yogurt dough came together quickly in the food processor, but we also kneaded it by hand to build the gluten development necessary for optimum inflation. When the dough was fried, the hot oil quickly sealed the outermost layer, forming a thin skin. Simultaneously, water in the dough turned to steam, pushing outward. The skin stretched and expanded—small bubbles first formed around the edge and eventually merged into a single large balloon.

Before You Begin

Instructions

 Whisk yogurt, water, and 3 tablespoons oil in small bowl until smooth. Pulse flour, sugar, salt, baking powder, and baking soda in food processor until combined, about 2 pulses. With processor running, add yogurt mixture and process until mixture forms smooth ball, about 30 seconds. Using your lightly oiled hands, transfer dough to lightly oiled counter. Knead until dough is smooth and springy, about 5 minutes. Form dough into ball and transfer to lightly greased bowl. Place plastic wrap or damp dish towel on surface of dough and let rest for at least 1 hour or up to 3 hours.
 Add 2 quarts oil to large Dutch oven until it measures about 1½ inches deep and heat over medium-high heat to 390 degrees. Set wire rack in rimmed baking sheet and line with double layer of paper towels. Divide dough into 8 equal portions and shape into tight, round balls. Place balls seam side down on counter, coat lightly with extra oil, and cover with plastic. Use heel of your hand to press 1 dough ball into 3-inch round. Using rolling pin, gently roll into 6-inch round of even thickness, adding extra oil to counter as necessary to prevent sticking. Roll slowly and gently to prevent creasing. Cover with plastic or damp dish towel. Repeat with remaining dough balls.
 Carefully place 1 dough round in hot oil. Press gently with back of spider skimmer to keep dough submerged until it begins to puff. As bread begins to puff on 1 side, gently press unpuffed side into oil until bread is evenly inflated, about 20 seconds. Continue to cook until bottom is light golden brown, about 10 seconds longer. Flip bread and cook on second side, lightly pressing both sides into oil to ensure even browning, about 20 seconds. Lift bhatura with spider skimmer and let drain briefly over pot before transferring to prepared rack. Repeat with remaining dough rounds, adjusting burner, if necessary, to maintain oil temperature between 380 and 400 degrees. Serve.

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