Batooru (North Indian Fermented Bread)
Batooru is a fermented wheat bread from North India, best known in traditional Himachali cooking. The dough is rolled out the evening before and left under a damp cloth overnight, so the work is done by morning and only the frying remains. It is rolled thicker than its cousin bhatoora, which gives a softer, chewier bite. Eat it hot alongside spicy vegetables, lassi and mango pickle.
Instructions
Combine the wheat flour and salt in a large bowl. Add the ghee and rub it through the flour until no lumps remain and the fat is evenly absorbed.
Add water a little at a time, kneading as you go. Stop adding water when the dough is soft and pliable.
Divide the dough into balls and roll each one out flat. Keep the rounds slightly thick, since batooru is not rolled paper thin like bhatoora.
Lay the rolled breads on a clean cloth and cover them with a second, moist cloth. Leave them covered overnight so the dough can ferment.
The next morning, lift the batooru off the cloth and shallow fry them one at a time, the way you would cook a parantha.
Serve hot, ideally with sabzi, lassi and mango pickle.
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