FOR WHEAT BHATURA - Assemble: all the ingredients.

Add all the ingredients to a large bowl and knead a soft dough. This dough should be kneaded with milk and curd and requires no water.

Finish up the dough with 1 tablespoon of oil.

All worked up dough.

Transfer it to a bowl...

Cover it with a wet towel and set it aside in a warm place for 2-3 hours.

Heat oil in a kadhai and to check if the oil is ready - drop a tiny ball of dough in the hot oil..

And if it rises to the surface right away - oil is ready for frying.

After 2-3 hours of resting time - shape the dough into small round balls. Apply a drop of oil and...

Roll them out into small disc shaped rounds.

Drop the shaped bhaturas in hot oil...

Keep frying till evenly brown from both the side.

Remove and rest it on a paper towel to drain all the excess oil.

Fluffy and soft wheat bhaturas are ready.

FOR MAIDA BHATURA - Method is the same, assemble all the ingredients.

Knead a soft pliable dough.

Make sure the dough is not too sticky, if it still feels sticky dust it with 1 tablespoon of flour and give it a smooth finish.

Cover it with a wet towel and set it aside in a warm place for 2-3 hours.

After 2-3 hours of resting time - shape them into small balls and roll them out.

Fry them in hot oil....

Till evenly brown from both the sides.

Both the bhaturas are ready. Well from the picture no one can make out the difference but wheat bhaturas are much denser and has a thick crust than the regular bhaturas.

Hot bhaturas are ready...

Enjoy them with its only accompaniment CHOLE!!