In a mixing bowl, mix together all ingredients using a spatula. Cover and let sit for 5 minutes.
Using hand to knead the dough using hand for 5 minutes. The initially sticky and rough dough will become smooth and will not stick to hand or bowl.
Cover the dough and let it rise in a warm place for 1-2 hours until the dough double in size.
Transfer the dough onto the pastry board. Punch down and press the dough to remove excess air. Roll the dough into a ball and divide into 8 equal sections. Roll each section into a ball and cover. Let is sit for 5 min.
Heat 2 inch deep of cooking oil in the sauce pan on medium-high flame. Drop a pea-size dough into the oil to test the temperature. If the dough starts bubbling and floats to top, the oil is ready.
Gently roll out one ball into a flat piece, ~ 4 inch in diameter and 0.2 inch thick.
Drop the flat bread into oil. The dough will float to top. Gently press down using a spatula. The flat bread will puff up into a balloon. Flip carefully to fry the other side, until both sides are golden color. It takes about 2 minutes to fry one Bhatura. Transfer the Bhatura to a plate lined with paper towel.
Enjoy it alone or with chickpea masala.