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.