bhatoora

Bhatura (; also spelled bhatooru) is a puffed, deep-fried, sourdough leavened flatbread commonly served for breakfast. Originating in North Indian cuisine, it is also eaten in other regions. Similar to naan, it is made with maida flour and leavened using yogurt, which produces lactic acid bacteria. It puffs up when fried and has a soft, fluffy texture. It is sometimes eaten as street food or as festival food. Paired with chickpea curry, it forms a dish called chole bhature.

== Preparation == A bhatura is a single-layer flatbread made with maida flour (and sometimes semolina) and leavened with either yogurt (as dahi puri) or curd (as khamiri puri). Other typical ingredients include yeast, though it may instead be leavened with baking soda, and oil or ghee. The dough is kneaded, soured, and fermented overnight. Lactic acid in the yogurt results in a sourdough fermentation, with the primary yeasts being Saccharomyces cerevisiae and lactic acid bacteria. The fermentation starter is known as . The dough is then rolled into circles and deep-fried until they puff up and lightly brown, with a soft, fluffy, elastic texture.