Bhature (Milky Bread)

We often have this bread as an accompaniment to curry. This recipe come from 'Cooking Like Mummyji' by Vicky Bhogal. This book would make a great gift for anyone who enjoys cooking Indian food.

Makes 4 (enough for two people)
1 cup self-raising flour
2 tablespoons yoghurt
Full fat milk
Pinch of salt
Oil for frying

Mix the flour, salt and yoghurt in a large mixing bowl with your hands. Add enough milk, drop by drop to form a dough and knead well. Cover and refrigerate for at least 15 minutes. Divide the dough into 4 and roll out to about 6" in diameter (15cm). Heat the oil to about 170º C and deep fry, turning over once until golden, puffed up and soft. Drain on kitchen paper.

I used to teach English at St Augustine's Centre in Halifax, a very fine institution that helps refugees and asylum seekers. On the way home I would usually visit 'Asia Super Stores' in Queens Road. This is an area of Halifax where many people of Pakistani heritage live. It's not a rich area so the prices in the shop are low and the fruit and vegetables are very cheap. Yellow Pakistani mangoes are coming into season now and they are delicious.

A new supermarket has opened not far away – Ummah, in Hopwood Lane, off Queens Road. It's very smart and new. I was impressed to see that they had a tandoor in the shop (this is a traditional urn shaped clay or metal oven). So you can get freshly made naan breads while you wait.

Another similar store will be opening on 20th May. It is called 'Umrah' and is on Horton Street, Halifax.

Chas Nicholson
Eating with Chas

Tuesday, 19 May 2026

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