The classic bhature dough uses maida and yogurt, but my grandson cannot have gluten, so we have improvised. Mix besan with a little rice flour, yogurt, and baking soda, then proof for just one hour in this heat—more than that and it turns sour. It will not balloon like the street food, but it puffs well enough in hot oil to bring a smile to his face. My own kitchen proofing time is set by the 4 PM chaya break, when my wife calls me away from the bowl.
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