North Indian Fermented Bread (Batooru)

Name: North Indian Fermented Bread (Batooru)
Ingredients: Wheat flour; 1 tsp salt; 2 tsp ghee; Water

Batooru is a North Indian fermented bread similar to bhatoora, but is mostly popular in traditional Himachali cuisine. This bread requires overnight preparation.

Ingredients

Wheat flour
1 tsp salt
2 tsp ghee
Water

Steps

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.
Serve them hot, especially with with sabzi (spicy cooked vegetables), lassi, and mango pickles.

More recipes with flour or butter

Adapted from “North Indian Fermented Bread (Batooru)” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.