Ingredients:

2 cups all-purpose flour (plain flour or maida)
4 tablespoons sooji (semolina flour)
2 teaspoons yeast
1 teaspoon sugar
1 teaspoon salt
3 tablespoons yogurt
2 tablespoons oil
3/4 cup lukewarm water (adjust 1 or 2 spoons as needed)
Oil to fry

1. Dissolve active dry yeast in lukewarm water and let it sit for 10 minutes or until the mixture becomes frothy.
2. Mix flour, sooji, sugar, salt, oil and yogurt well. Add yeast water to flour mix and make dough; add more water as needed to make soft pliable dough. Cover the dough and keep in a warm place for 3-4 hours. The dough should double in volume.
3. Knead the dough well and divide the dough into 8 equal parts.
4. Shape dough into balls and roll into roughly 6 or 7 inch diameter circles. Dust lightly with dry flour to help with the rolling.
5. Heat the oil in a frying pan on high heat. To check if oil is hot enough place a small piece of dough in oil and dough should floats to top right away. The frying pan should have at least 1 inch of oil. Place the Batura in the frying pan and press it with a skimmer. The Batura should puff up and turn. Batura should be light creamy brown on both sides. Take the Baturas out and place them on paper towels to absorb the excess oil.
6. Tips - Be sure to fry Baturas in hot oil, otherwise they will be very greasy.