Should the dough for bhaturas be rested before frying? If so, for how long?

Question

Yes, resting bhatura dough improves puffiness. Find out the ideal resting time for soft, airy bhaturas.

Answer 1

Yes, bhatura dough should be rested for at least 2–3 hours to ferment and develop proper puff and texture.

Detailed Explanation:

Resting time allows the fermentation agents (like yogurt, yeast, or baking soda) to generate gas, giving the dough a light, airy texture. This results in bhaturas that puff up and stay soft inside. Skipping the resting period leads to dense and chewy results that won’t puff well during frying.

Pro Tip:

Keep the dough covered and in a warm place to ensure effective fermentation.