 |
batura Recipe | |
Indian & Pakistani Bread | |
|
Ingredients:
340g/12oz plain flour1 tsp salt 2 tsp easy blend yeast 1 egg,beaten 150ml/quater pint natural yoghurt 2-3 tbs warm water oil for deep-frying
Directions:
PLACE THE FLOUR,SALT AND YEAST IN ABOWL AND MIX WELL.ADD THE EGG,YOGHURT AND WATER AND MIX UNTIL A SOFT,PLIABLE DOUGH IS FORMED.ALTERNATIVELY,PUT ALL THE INGREDIENTS IN THE BOWL OF A FOOD MIXER WHICH HAS A DOUGH HOOK,AND MIX WELLUNTIL THEDOUGH IS FORMED.KNEAD THE DOUGH LIGHTLY AND PLACE IT IN A LARGE PLASTIC FOOD BAG.SEAL THE BAG LOOSELY, LEAVING ROOM FOR THE DOUGH TO EXPAND.LEAVE THE DOUGH TO RISE IN A WARM PLACE FOR 3-4 HOURS,OR UNTIL DOUBLE IN SIZE. REMOVE THE DOUGH FROM THE BAG AND DIVIDE IT INTO 6 PIECES. SHAPE INTO BALLS THEN FLATTEN INTO ROUND CAKES.DUST LIGHTLY WITH A LITTLE FLOUR AND ROLL OUT INTO CIRCLES ABOUT 15cm/6in IN DIAMETER.HEAT THE OIL TO 180 DEGREE CELCIUS TAKE CARE NOT TO OVERHEAT THE OIL.PLACE A BATURA IN THE HOT OIL AND FRY IT FOR 1 min,TURN IT OVER AND FRY THE OTHER SIDE FOR A FUTHER MINUTE OR RICH CREAMY COLOUR.DRAIN ON ABSORBENT KITCHEN PAPER.ROLL AND FRY BATURAS IN THE SAME WAY. TIPS.-WHEN FRYING THE BATURA USE A SPIDER TO PRESS IT AGIANST THE OIL AS IT TENDS TO COOK AND BROWN EVENLY.AND COOK ONE BATURA AT A TIME. SERVE WITH ANY CURRY DISHES,MEAT OR VEGETARIAN AND CAN BE
SERVED FOR BREAKFAST,LUNCH OR DINNER.
ENJOY YOUR MEAL.
| |