Wheat bhatura is good for breakfast because the dough ferments over night and is perfect to be fried by morning.
Wheat Flour – 1 cup
Sugar – 1 Table spoon
Cooking Soda- 1/4 teaspoon
Salt to taste – 1/4 teaspoon
Curd (not sour)- 2 spoons
Lukewarm water- just enough to make the dough.
Mix all the ingredients well in a bowl. Add lukewarm water in stages and need well till the dough is soft and do not stick to your hands. Needing the dough is the key to good puffed bhaturas. Cover the dough with a neat wet cloth and let it ferment overnight in container that has double the space of the dough.
After fermentation the dough will raise almost double the size, roll the dough to small balls, so that it could be flattened for frying ( similar to poori). Use oil to grease the base and roller, fry in medium hot oil(not smoking hot). Keep turning the bathura for even frying till golden brown. Fish the bhaturas to a oil drainer vessel to let the excess oil drain. Serve hot battura with chana masala to make it even more yummy.