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North Indian Fermented Bread (Batooru)

Batooru is a North Indian fermented bread similar to bhatoora, but is mostly popular in traditional Himachali cuisine. This bread requires overnight preparation.

Source and licence

"North Indian Fermented Bread (Batooru)" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:North_Indian_Fermented_Bread_(Batooru), revision 4426434), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:North_Indian_Fermented_Bread_(Batooru)&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).

Read the original CC-BY-SA-4.0 Revision 4426434

What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.

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Ingredients

Method

  1. Mix wheat flour and salt together. Add ghee and mix well so that there are no lumps and the ghee is evenly absorbed.
  2. Add water in small amounts and knead well until the dough becomes soft and pliable.
  3. 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.
  4. The next morning, take the batooru out from cloth and shallow fry them like a parantha.
  5. Serve them hot, especially with with sabzi (spicy cooked vegetables), lassi, and mango pickles.