Poori (Indian Fried Bread)

Poori are flat circles of dough that have been deep fried in ghee or oil until they puff and become slightly crispy on the outside. Typically served with aloo ki sazi (stir-fried potatoes), this is a beloved comfort food in northern India.

Serve this crispy, golden bread with any dish - vegetarian or otherwise - and your favorite pickle. The perfect Poori (also spelled puri) is pale golden in color and puffed up almost like a ball!

2 cups whole wheat flour
Water to make dough
Salt to taste
Vegetable/ canola/ sunflower cooking oil or ghee (clarified butter) for deep frying

Put flour in a large bowl with 1/2 tsp. salt. Make a well in the center. Starting with 1/2 cup of water, mix together until the water is incorporated. Continue adding water 2 tbsp. at a time until the dough forms a ball. Turn out onto a lightly floured surface and knead with the heel of your palm to remove the lumps and the dough is smooth. Form into a ball and return to bowl. Cover with a damp towel and refrigerate for 20 minutes to let dough rest.

Remove dough from refrigerator. Pull enough dough to form a 2 inch ball rolled between your hands. Using a rolling pin, roll out the ball into a 5 inch flatbread. Repeat until the dough is all rolled out (about 8 flatbreads).

Heat 1" oil in a small fry pan until hot but not smoking. Carefully slide one flatbread into the hot oil, The flatbread will puff quickly. Turn over after 10-15 seconds. The underside should be light golden brown. Cook other side for another 10 seconds. Remove and drain on paper towels. If the flatbreads are toasting too dark, turn the heat down under the oil. Flat breads should be soft/pliable and soft when taken out of the oil, not dark or crunchy. Serve warm.