Method of preparation:
Mix well the flour to a pan, sauté it for 2 min in low fire. Keep it in a wide open plate now when it is cooled, add the Youghurt, sugar, salt, baking powder. Now knead it with the warm milk. Cover the dough with a wet cotton cloth and keep it aside for 2 hrs.
Now divide this mix into small portions, roll it into thick rounds and deep fry it until it pops out. Turn it up side down. Now drain it and before the Battura gets cold prinkle it with needle so that the air goes out. Serve hot.