Cookbook:North Indian Fermented Bread (Batooru)
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| North Indian Fermented Bread (Batooru) | |
|---|---|
| Category | Bread recipes |
| Difficulty |  |
Cookbook | Recipes | Ingredients | Equipment | Techniques | Cookbook Disambiguation Pages | Recipes | Flatbread | Cuisine of India
Batooru is a North Indian fermented bread similar to bhatoora, but is mostly popular in traditional Himachali cuisine. This bread requires overnight preparation.
Ingredients
edit- Wheat flour
- 1 tsp salt
- 2 tsp ghee
- Water
Procedure
edit- 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.