Kneading the dough

You can either use a stand mixer with a dough attachment or
knead with your hands.

Add flour, semolina, salt, sugar, baking powder, baking soda
and give it a mix. Now add the oil and yogurt. Gradually add water and knead a dough that is neither too hard nor too soft to touch.

If using a stand mixer this process will take about 5-6 minutes on low speed. If kneading with hands knead about 7-8 minutes until the dough becomes soft and smooth.

Cover the dough with a wet cloth to prevent the dough from
drying out or forming a skin and keep it aside for an hour in a warm dark place like your oven.

I prefer to keep it in the Instant Pot on Yogurt mode on
Normal Heat for an hour.

Rolling the dough

Divide the dough into 10 equal parts and roll them into balls.

Take a dough ball and roll it evenly into an oval shape that it 10 inches long and 6 inches wide. Greasing the dough while rolling helps roll it easily.

Frying the Bhatura

Heat enough oil in a heavy bottom wok to deep fry the Bhatura.

Once the oil is hot reduce the heat from high to medium.

Now slide the bhatura into the hot oil carefully. Using a mesh ladle gently immerse the bhatura in oil until it starts to puff.

Flip the side and cook until golden brown.

Remove bhatura and place it on a kitchen towel to absorb excess oil.

Repeat the procedure for the remaining dough.