Bhatooru (or baturu) is everyday bread in the valleys of Kullu, Mandi and Shimla. The dough is left to ferment until it smells faintly sour, then rolled thick and cooked on a griddle — sometimes plain, sometimes stuffed.
It is a cousin of Siddu: same yeasty soul, cooked on a tawa instead of steamed.
Bhatooru (Himachali Fermented Bread)
- Prep
- 5 hr
- Cook
- 25 min
- Total
- 5 hr 25 min
- Makes
- 8 breads
- Diet
- Vegetarian
Ingredients
Method
- Make the dough
Mix the flour, yeast, sugar and salt. Add the yogurt and enough lukewarm water to make a soft dough. Knead for 8 minutes.
- Ferment
Cover and leave in a warm place for 4–6 hours (or overnight in winter), until doubled and slightly tangy.
- Shape
Divide into balls and roll each into a thick 6-inch round, about ¼ inch thick.
- Cook
Cook on a medium-hot tawa for 2 minutes per side, then press with a cloth so it puffs. Brush with ghee and cook until golden spots appear.
- Serve
Serve warm with ghee, dal, madra or chutney.
Tips from our kitchen
- Longer fermentation gives a more sour, traditional flavour.
- For stuffed bhatooru, fill with the Siddu walnut or dal filling before rolling.
