Mix all of the dry ingredients together in a large mixing bowl; if liked, the flour can be sieved prior to mixing, although this is not strictly necessary.
Add the yogurt (curd) to the dry ingredients and mix until completely incorporated; at this stage you won't have a uniform soft dough, but crumbled dry dough.
Start adding the warm water slowly and knit the dough well until a uniform, soft (but not sticky) consistency is achieved.
Keep on knitting the dough for 5-8 minutes; if using a stand mixer, knit for 5-6 minutes.
Form a ball with the dough and use ½ teaspoon of sunflower oil to ‘wet’ the surface of it and allow it to rest 30 minutes. Alternatively, you can use a damp tea towel to keep the bhatura dough moist while it rests.
Divide the dough into eight equal parts and knit each part into a ball.
With a rolling pin, roll the dough of each ball to about 1/10 inch (3mm) thickness in an oval shape.
In a small frying pan, add enough of the frying oil so that the bottom is well covered; use just enough oil, if less than 4 tablespoons are needed, better.
Warm up the oil on medium-high heat and once ready fry the bhature.
Shallow fry the bhature in the pan until golden brown then flip and finish cooking; as there are baking powder and baking soda in the mix, the dough will fluff up and ‘balloon’ in some areas as it will create air bubbles while frying, making them look much bigger than what they actually are!
Add a tablespoon of sunflower oil in between frying bhature if needed; allow it to warm up again before frying the next one. To ensure the oil is hot enough, you can use a small piece of dough and if it bubbles straight away once in the oil, it is ready.
Once the bhatura is ready, remove it from the frying pan and rest it on a piece of paper towel, so to remove the excess oil.
Do the same until all the dough has been used and enjoy!