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Authentic Himachali Bhaturu roasted on a tawa with ghee, served with Chana Madra, chutney and traditional accompaniments in a Himachali kitchen.
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Himachali Bhaturu Recipe | Authentic Himachal-Style Fermented Roti

Bhaturu, also called Bhatooru or Baturu, is a traditional Himachali fermented bread made with wheat flour and malera, a natural fermented starter. Unlike Punjabi bhatura, Himachali Bhaturu is generally prepared as a thick, soft roti and has a mild fermented flavour.
Course Main Course
Cuisine Himachal, North India
Keyword authentic Himachali Bhaturu, authentic Himachali recipe, Bhaturu recipe, fermented wheat roti, Himachal Pradesh bread, Himachal-style Bhaturu, Himachali Bhaturu recipe, Himachali fermented bread, Madhu Savara recipe, Malera bread, Pahadi Bhaturu, traditional Bhaturu
Prep Time 15 minutes
Cook Time 25 minutes
Resting Time 3 hours
Total Time 3 hours 40 minutes
Servings 4 People
Calories 160kcal
Author Madhu Savara

Equipment

  • Large mixing bowlClean kitchen cloth or plate for covering the doughRolling pin, optionalTawa or flat iron griddleSpatulaDeep kadai, if making the fried version

Ingredients

  • 2 cups whole wheat flour atta
  • ½ cup malera traditional fermented starter
  • ¾ –1 cup lukewarm water as required for the dough
  • ½ teaspoon salt or to taste
  • 1 tablespoon oil or ghee for kneading
  • Extra whole wheat flour for dusting
  • Ghee or oil for roasting
  • Yeast Alternative
  • If malera is not available you can use 1 teaspoon active dry yeast with 1 teaspoon sugar. Dissolve both in ¼ cup lukewarm water and keep aside for 5–7 minutes, or until frothy. Add this mixture while preparing the dough.
  • For the authentic Himachali Bhaturu recipe malera is the traditional choice. Yeast is only a convenient alternative for home cooks who do not have access to malera.

Instructions

  • Step 1 – Prepare the Leavening
  • If using yeast instead of traditional malera, take ¼ cup lukewarm water in a small bowl. Add 1 teaspoon active dry yeast and 1 teaspoon sugar. Mix and keep aside for 5–7 minutes until frothy. If using malera, skip this step.
  • Step 2 – Prepare the Bhaturu Dough
  • Take 2 cups whole wheat flour (atta) and ½ teaspoon salt in a large mixing bowl. Add ½ cup malera or the prepared yeast mixture. Mix well and gradually add lukewarm water to make a soft dough.
  • Add 1 tablespoon oil or ghee and knead for another 3–4 minutes. The dough for Himachali Bhaturu should be softer than regular chapati dough.
  • Step 3 – Ferment the Dough
  • Apply a little oil over the dough and cover the bowl with a clean cloth or lid. Keep it in a warm place for 3–6 hours, depending on the weather. In cooler weather, fermentation may take longer.
  • The dough is ready when it has increased noticeably in volume and feels light and airy. Proper fermentation gives authentic Himachali Bhaturu its characteristic soft texture and mild fermented flavour.
  • Step 4 – Shape the Bhaturu
  • Gently press down the fermented dough and knead it once. Divide it into 8 equal portions and make smooth balls.
  • Flatten each ball with your palms or roll gently into a thick disc, approximately 4–5 inches in diameter. Keep the Bhaturu thicker than a regular roti. Cover the shaped discs and rest for 10–15 minutes.
  • Step 5 – Cook the Himachali Bhaturu
  • Heat a tawa over medium flame. Place one Pahadi Bhaturu on the hot tawa and cook for about 1–1½ minutes, until light brown spots appear. Turn and cook the other side.
  • For a lightly puffed Bhaturu, hold it carefully with tongs and place it over an open flame for a few seconds on each side. Apply a little ghee if desired. Keep the cooked Himachali Bhaturu covered in a casserole to retain its softness.
  • For Fried Bhaturu
  • For a festive or fried version, heat oil in a deep kadai. Carefully slide in a rested Bhaturu and press gently with a slotted spoon to help it puff. Fry until golden on both sides and drain on kitchen paper.
  • Serve traditional Himachali Bhaturu hot with Chana Madra, Aloo Palda, seasonal vegetable curry or simply with desi ghee.

Notes

Madhu Savara’s Tips for Himachali Bhaturu

  • Use malera for the traditional taste: For an authentic Himachali Bhaturu recipe, malera gives the characteristic fermented flavour and texture. Use yeast only when malera is not available.
  • Keep the dough soft: Bhaturu dough should be softer than regular chapati dough. A firm dough can result in hard or dense Pahadi Bhaturu.
  • Do not rush fermentation: Fermentation time depends on the weather. The dough should become light and airy before shaping.
  • Do not roll Bhaturu too thin: Keep each Bhaturu thick enough to retain its soft, spongy texture after cooking.
  • Cook on medium heat: Very high heat can brown the outside quickly while leaving the centre undercooked.
  • Keep cooked Bhaturu covered: Place the roasted Himachali fermented bread in a covered casserole or cloth-lined container to retain softness.
  • Serve it hot: Traditional Bhaturu tastes best freshly cooked with Chana Madra, Aloo Palda, seasonal vegetables or a little desi ghee.

Variations of Himachali Bhaturu

  • Traditional Malera Bhaturu: Use malera for the most traditional preparation and authentic fermented flavour.
  • Yeast Bhaturu: Use active dry yeast when malera is unavailable. This gives a convenient home-kitchen version while retaining the soft texture of Himachali Bhaturu.
  • Roasted Bhaturu: Cook on a tawa for a traditional everyday version with very little added fat.
  • Fried Bhaturu: Deep-fry the shaped dough for a richer, crispier version, suitable for festive meals or special occasions.
  • Ghee Bhaturu: Lightly brush freshly cooked Bhaturu with desi ghee before serving for added flavour.