Bhatoora

• Stir together the yeast, water and sugar and reserve.

• Sift the white flour into a large mixing bowl. Add the semolina and the salt and stir gently to mix. Lightly work in the ghee or butter with your fingers, rubbing it into the flour.

• Make a well in the flour mixture. Add the yeast mixture, then the yogurt. Stir from the outside into the well until the wet ingredients are just incorporated. Don’t beat or overmix at this stage.

• Turn out the dough onto a lightly floured surface and knead until the dough is smooth and elastic, 8 to 10 minutes. Use a gentle kneading motion as opposed to a hard push.

• Place the dough in a lightly oiled bowl, cover with plastic wrap and allow it to rise, away from drafts, until doubled in bulk, 45 minutes to 1 hour. When it’s ready, an indentation should stay on the dough when poked lightly with a finger – if it springs back, allow it to stand longer.

• Turn out the dough onto a lightly floured surface and, using your knuckles, punch down the center and lightly knead for only a minute or two.

• Divide the dough in half, then squeeze off five equal pieces from each half. Shape into balls, working quickly. Don’t handle the dough any longer than necessary.

• Flatten each ball with your palm, then roll out each to about 5 inches in diameter.

• Heat œ inch of oil in a heavy 8-inch cast-iron skillet until water skitters on the oil. Turn down the heat just slightly, add one bhatoora and fry for 1 minute. (The dough will start to puff and bubble.) Turn and fry another 30 seconds. The bhatooras will be a light golden color.

• Remove to a rack covered with paper towels to drain, then place each finished bhatoora in a pan in a low oven to keep warm.

• Serve warm with curries, casseroles or stews.

This article appears in Jan 1-31, 2010.