Cookbook:North Indian Fermented Bread (Batooru)
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- Mix wheat flour and salt together. Add ghee and mix well so that there are no lumps and the ghee is evenly absorbed. Add water in small amounts and knead well until the dough becomes soft and pliable.
- When the dough is ready, form the dough into balls and roll them flat. Keep it slightly thick, unlike a bhatoora which is rolled to be very thin. Place the rolled batooru on a clean cloth and cover them with another moist cloth. Leave them covered overnight.
- The next morning, take the batooru out from cloth and shallow fry them like a parantha and serve them hot. These are usually served with sabzi (spicy cooked vegetables), lassi and mango pickles.