Spongy, inflated, leavened fried flatbread. Singular is Bhatura.
Bhature are made with all-purpose wheat flour. The dough is naturally fermented for the net-like texture and softness. However, many makers make it unfermented due to the lack of time or correct recipe. To get the fluffiness a leaving agent may be added, such as yeast or fruit-salt.
Bhature are invariably deep-fried until it inflates into a ball, has a thin crisp surface and is golden brown. The shape may be round or slightly elongated. A famous eatery in Delhi reheats the Bhature on a pan before serving, which removes the oil from the surface. However, freshly fried Bhature are usually prefered.
