Bhaturu
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A soft leavened bread of the Himachali hills, made from naturally fermented wheat dough and cooked on a griddle or fried.
Region: Kullu, Mandi and Kangra, Himachal PradeshOccasion: Breakfast and festivalsTime: 40 min + 6–8 hours fermentingServes: 4Vegetarian
Ingredients
- 2 cups wheat flour
- 2 tbsp leftover fermented dough (khameer) or 1 tsp dry yeast
- 2 tbsp curd
- 1 tsp sugar
- Salt to taste
- Ghee or oil for cooking
Method
- Mix the flour, starter or yeast, curd, sugar and salt with warm water into a soft dough.
- Cover and keep it in a warm corner for 6–8 hours, until it rises and smells slightly sour.
- Divide into balls and roll each into a thick round.
- Cook on a hot griddle with a little ghee until both sides are spotted brown, or deep-fry until puffed.
- Serve with ghee, madra, dal or tea.
History
Fermented breads such as bhaturu have been made in the cold hills of Himachal Pradesh for generations, using a piece of the last batch of dough to start the next.
Significance
Bhaturu is made for festivals and family events, and some versions are stuffed with dal or poppy seed paste.