ENJOY YOUR MEAL.
Ingredients
- 340g/12oz plain flour
- 1 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 WELL
UNTIL 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.
Print this recipe
Submitted 6/13/05.
Source: this unusual bread is made with yoghurt which gives it a soft, rich texture
Submitted By: FU HUANG
fujunghuang@hotmail.com
batura