Bhatura

In a large bowl, whisk together the All-Purpose Flour, Fine Semolina, Baking Powder, Baking Soda, Sugar and Salt.

Stir in the Plain Full-Fat Yogurt and about 1–2 tablespoons of Neutral Oil until the mixture looks crumbly and slightly cohesive.

Gradually add Water a little at a time and bring the mixture together, then knead into a soft, smooth, pliable dough (about 5–7 minutes). If the dough feels sticky, dust with a touch more flour; if too stiff, add a splash more water.

Cover the dough with a damp cloth or plastic wrap and let it rest at room temperature for 1–2 hours (or refrigerate overnight for a tangier flavor); the resting period helps the dough relax and develop airiness.

Divide the dough into golf-ball-sized portions and roll each into a smooth ball. Lightly flatten and roll each ball into a disc about 5–6 inches across — not paper-thin but thin enough to puff.

Heat a deep skillet or wok with enough Neutral Oil for deep frying until it is hot and shimmering (you can test with a small piece of dough: it should sizzle and rise to the surface quickly).

Carefully slide one rolled disc into the hot oil; it should puff almost immediately. Gently press the bhatura with a slotted spoon to encourage full puffing, flip once, and fry until both sides are golden-brown and blistered.

Remove the bhatura with a slotted spoon and drain briefly on paper towels. Keep cooked bhaturas warm in a low oven while you fry the rest.

Serve hot and puffed, traditionally with chole (spiced chickpeas) or your favorite chutneys and pickles.