The bathura I usually prepare is just like poori dough but kneaded with curd instead of water. The softness comes from the curd used. When I saw this recipe it was different. It used yeast along with curd. The bathuras were flaky, crisp on the outside and very soft inside. The texture was awesome and it went very well with the peshawari chole I posted last week. I saw this recipe in a Tarla Dalal’s book which I bough online. Every one at home loved the combination.