Breads and Papadums Recipes - Bhutoora

Ingredients

• 5ml/1 tsp dried yeast

• 5ml/1tsp sugar

• 30ml/2 tbsp warm water

• 25g/1 oz margarine

• 500g/18 oz plain (all-purpose) flour

• 120ml/4 fl oz natural (plain) yoghurt

• salt

• 100ml/3 1/2 fl oz warm water

• oil for frying

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Method:

1. Mix the yeast, sugar and water and leave in a warm place for 15 minutes until frothy. Rub the margarine into the flour. Stir in the yoghurt, salt, yeast mixture and water and knead for 10 minutes until the dough is springy and smooth. Cover with a damp cloth and leave to rise in a warm place for 3-4 hours until doubled in size.

2. Divide the dough into 22 equal balls. Either rub a little oil on the palms of your hands and flatten the ball, turning it quickly from one palm to the other until it is about 1mm thick, or roll out.

3. Heat the oil and slide the bhutoora gently into the oil, pressing down with a slotted spoon. It will rise like a balloon. Fry until both sides are lightly browned. Drain on kitchen paper and keep warm while you fry the remaining bhutoora.