Batura served with curry

2 cups all purpose flour 

1/2 cup fine semolina 

5 tbsp yogurt 

1 tsp baking powder 

1/4 tsp baking soda 

2 tsp sugar 

1/4 tsp salt 

3/4 cup water as needed 

1 tsp ghee 

2" oil for deep frying 

Mix the flour, semolina, baking powder, baking soda and salt. Add the yogurt, sugar, and ghee to the flour mixture. Add water as needed and knead well to form a soft dough. Cover and rest the dough in a warm place for about 3 hours. 

Make golf sized balls and leave it for it to double for about 1/2 hour and roll them into circles of about 6 to 7" in diameter. Slide the rolled dough carefully into the hot oil and just press them lightly with a spatula so that it will swell up like a ball. This will take just few seconds. Flip the batura over and cook the other side until golden brown. Don't flip it back and forth as it will absorb oil. Keep the batura on a paper towel. Serve hot with chickpeas curry. 

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