Exhausted! Long day at the gurdwara teaching and working on the Food Drive. But our grandson, Ethan, begged me to make “puffy bread” for dinner. How could I refuse? Both he and his twin brother worked to help with the food drive and (being grandma) didn’t want to disappoint. Actually they are not that hard to make. Here is the recipe (pg. 100 in the 10th Anniversary edition of Menus and Memories from Punjab.


Yield: 6 to 12 breads

Very large breads are the professional norm, but the size of your breads will be determined by the size of your wok. 

4 cups all-purpose flour 

1 teaspoon salt

1 teaspoon baking powder 

1 large egg 

1/2 cup plain yogurt 

2/3 cup warm water 

Canola oil for frying, and for greasing the bowl and hands 

Whisk the flour, salt and baking powder in a large bowl. In a small bowl, beat the egg, yogurt, and water with a fork. 

Grease your hands with some of the oil. Make a well in the flour and slowly pour in the yogurt mixture, stirring one way from the center outward, combining the flour and yogurt mixture. Knead the dough until it no longer sticks to your hands and then for 2 more minutes. Lightly grease the bowl and ball of dough and cover with plastic wrap or a wet cloth and set in a warm place for 1 hour. 

Pour the oil in a large wok to a depth of at least 3 inches. Have a large, slotted spoon ready. Cover a cookie sheet or large tray with paper towels. 

Oil your hands and the rolling pin. Divide the dough into 6 to 8 balls. Flatten one ball at a time in a little oil and roll into a disk of about 4 inches. Cover the disks with a slightly damp towel and let rest for 10 minutes. Heat the oil to 375°F. 

Roll one disk at a time to a diameter of 5 to 7 inches. Carefully slide the bhatura into the hot oil. Immediately press down once to cover the top in hot oil. It will begin to puff. Turn it over; it should be lightly brown. Remove to the paper towels when the underside is also lightly brown. This takes less than a minute. Then roll out the next bread and fry. 

Do not stack these breads on top of one another as they will become soggy (unless you put several paper towels between them). Serve immediately. Or, if carefully stacked sideways, they may be reheated a few hours later in a pre- warmed 200°F oven. Do not leave them in the oven past the time they are just warmed, they will quickly dry out.