Thursday, December 26, 2013

East-Indian Poori (Fried Flat Bread)

Another fun bread to make!  Its very much like chalupa bread when its finished.  I love the way it puffs up during frying, then "deflates" as it rests, and its quite addictive to eat...


(Fried East-Indian flat bread)

1 cup Atta flour
½ tsp salt
½ cup lukewarm water
1 tsp oil
Oil for deep frying

1.       Combine flour, salt, water and 1 tsp oil in a bowl until thoroughly blended and a dough forms.

2.      With a light coating of oil on your hands, knead dough until smooth and elastic, about 1 minute.

3.      Let dough stand (covered) for 15 minutes.  Then knead for a few more seconds.

4.      Break dough into halves until you form 8 equal balls.  

5.      Heat oil over medium-high heat.  It should be hot, but not smoking.  If it smokes, turn it down a bit.   Test oil heat by dropping a tiny piece of dough into oil.  Dough should sizzle and rise immediately.  If it sinks to the bottom, oil is not hot enough.

6.      Roll each ball with a rolling pin until round and flat, about ¼ inch thick.

7.      Fry dough circles one at a time, flipping them to brown both sides evenly.  Dough should puff up in the center like a round ball.  When dough is golden-brown, remove from oil, and place on a paper-towel-lined plate to drain. 

Serve hot.  Poori will usually deflate after sitting on the plate.

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