Forget garlic naan and enjoy this puffy deep fried Indian bread! There's nothing more impressive than puffy bhature and amusing than deflating it. Serve this with chole or chana masala.
Whisk together the all purpose flour, semolina, salt, black pepper, and baking powder in a mixing bowl.
Add in the yogurt and olive oil and mix together with your hands until a shaggy dough forms. Slowly add in lukewarm water and knead until the dough is smooth, about 4-7 minutes. Cover and rest the dough for an hour.
After resting the dough, prep a smooth surface with a tiny bit of olive oil. Transfer the dough to the surface and knead it for another two minutes.
Measure out 8 equal sized balls. Roll each piece of dough into circles in between your hands.
In a deep wok or dutch oven for frying, heat neutral oil for deep frying. It'll start to shimmer once it's hot and ready for frying.
Work with one dough ball at a time. Roll the dough out using a rolling pin into an oval as large and thin as possible without tearing it.
Carefully transfer the rolled out dough to the oil, slipping it in from the edge of the wok and into the oil. With a slotted spoon, gently hold the dough under the oil until it begins to puff. Fry until golden, about 1 minute total, and flip on the other side.
Carefully transfer the dough to the oil, slipping it in from the edge of the pan. Gently push the bhatura under the oil again for about 10 seconds and then fry until golden brown, about a minute.
Transfer the bhatura to a plate lined with paper towels to drain excess oil.
Repeat with the rest of the rolled out bhature dough.
Serve the bhatura immediately while it's hot.
Notes
Rest the dough for at least an hour to allow the dough to relax before rolling. If it's hard to roll, continue to let it rest until you can roll it into a thin oval.
Wait until the oil is sufficiently hot before frying. If it's too low, the bhatura will soak up a lot of the oil. If it's too high, the bhatura will burn.