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1
Sift the flour, salt and baking soda into a large bowl; beat the egg and add it to the flour with the sugar, yogurt and water.
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2
Mix to a fairly soft dough, adding more water if necessary.
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3
Add the ghee and knead the dough until it is smooth and pliable; put it back in the bowl, cover with a damp cloth and put in a warm place for about 4 hours to rise.
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4
Knead the dough again and divide into ten balls; roll out each one on a greased board to a circle about 4 inches in diameter.
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5
Heat the oil in a deep frying pan or wok and fry the bhaturas, one at a time turning them so that they tur that they turn pale golden on both sides; drain on paper towels and keep warm while you fry the remainder.
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6
Note: This cookbook has a picture included of the bhaturas frying in a large deep frying pan that seems to contradict the instruction to fry one at a time.
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7
In the picture all ten are frying at once.
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8
My guess is that the instruction is meerly to make sure you have enough room to be able to turn them over and brown the other side.
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9
The 5 hours prep time includes the 4 hours rising, and the 30 minutes cooking time is an approximation that will depend on how many you try frying at a time and how quickly they brown.
