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.

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.

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.