DSCN6332I first tried this in Kathmandu, and it was one of my most memorable meals.  I haven’t found one that tastes as divine, but this recipe really does rock.  I serve this with yoghurt chicken and a cauliflower dish (i will be posting those recipes in days to come).


  • 15g yeast
  • 1tsp sugar
  • 1/2 cup lukewarm water
  • 1 3/4 cups plain flour
  • 1/2 cup semolina
  • 1/2 tsp salt
  • 1 tbsp butter or ghee
  • 2 tbsp natural yoghurt
  • Oil for frying

Makes 10 bhaturas


Mix yeast with sugar and water.
In a large bowl mix flour, semolina and salt. Rub in butter or ghee.
Add the yeast mixture and yoghurt and mix to a dough. Turn out onto a lightly floured surface and knead for 10 minutes until smooth and elastic.
Place in a lightly oiled bowl and cover with lightly oiled clean film. Leave in a warm place for 1 hour or until doubled in bulk.
Turn out onto a lightly floured surface. Knock back/punch down.
Divide into 10 pieces. Flatten each to a disc. Roll out into 5 inch rounds.
Heat oil to a depth of 1cm1/2 in a deep-frying pan. Slide one bhatura at a time into the oil and fry for 1 minute and flip and fry for 30 secs. Drain on kitchen paper. Best served warm.


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