Pathoray Recipe, Punjabi Puffed Flatbread:
Pathoray, also known as bhaturay or bature, are a puffed up, fried flat bread from the Indian subcontinent. They are quite like pooris, except thicker and softer in texture. This difference in texture results from the fact that Pathoray recipe is made with leavened dough, which means a rising agent like yeast or baking soda is used to lighten and soften the dough, while pooris are unleavened.

They are essentially served with a spicy chickpeas preparation, , Chole, together Chole Pathoray make one of the most popular of street foods in Punjab. They are also relished as weekend brunch and festive food.

My husband and I used to regularly go for a Pathoray and Chole brunch on Sundays when we were newly weds. We lived very close to the food mecca of Lahore, Lakshami Chowk .The place had tons of Pathora shops and the best ever sweet, frothy lassi (yogurt drink) to finish off the meal. A heavy brunch and long siesta afterwards, that’s what our Sundays were like back then – carefree days before we had kids!

Now years later, we are busier and more health conscious. Eating such indulgent fare has become very rare – something we enjoy only on special occasions or when we feel nostalgic and that too only homemade with good quality ingredients.

Some cooks add Daal mash, yellow lentils, to Pathoray recipe too but I find it makes them very heavy. You will find how light and beautifully puffed up Pathoray this recipe makes. I almost dance with joy every time the Pathoras instantly puff up like balloons.

-You can also add baking powder/soda instead of yeast in this recipe.
-I use the same recipe to make Kulche, instead of frying, roll the breads a little thicker and bake them in very hot oven for 8-10 minutes.
-Want to pair them with Chole? Get my easy and delicious recipe here.

1 cup plain flour
A pinch salt
2 tablespoons semolina
1/4 cup + 3 tablespoons warm water
1 teaspoon active dry yeast
1 teaspoon sugar
2-3 tablespoons yogurt
Oil for deep frying

This Is What You Do:
Add yeast and sugar to 1/4 cup warm water. Set aside for 5 minutes or till bubbles appear on the surface.

Add flour and salt to a big mixing bowl or deep plate.

Dilute semolina with 3 tablespoons warm water to loosen the gluten. Add to the flour in the bowl.

Add yeast mix and yogurt to the flour and mix thoroughly by hand.

Knead to make a firm but flexible dough.

Cover with a damp cloth and put aside to rise for 15 minutes.

Divide the dough into four equal portions. Make tiny dough balls.

Flour a work top and roll out thin, oblong or round flat breads with the dough balls.

Heat oil in a wok for deep frying. Throw in a tiny piece of dough to check if the oil is ready. The dough should rise to the surface immediately.

Fry one Pathora at a time. Keep it pressed down with a slotted spoon or spatula in the oil till it puffs up.

It gets done in seconds. Remove from oil as soon as both sides are golden.

Repeat with remaining flatbreads.

Serve hot immediately with Chole , spicy potatoes, daal or any curry of your choice.

Makes 4

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