Pooris – Indian bread
- January 2005
- 450g atta (from Sainsbury’s or Indian grocers) or wholewheat flour
- 1 tbsp sunflower oil, plus extra for deep frying
- Put the flour into a large bowl, then add the oil. Pour in 300ml warm water, then get stuck in with your hands, dragging them around the sides and bottom of the bowl to mix it all together into a firm dough.
- Sprinkle a little flour onto a work surface and tip out the dough. Clench your right fist and use the heal of your hand to push the dough down, then grab the edges and pull them up and over into the middle. Keep doing this for a couple of minutes, rotating the dough around in a circular direction. This is called kneading and helps to make the dough smooth. Use a blunt knife to cut the dough into quarters, then cut each quarter into 6 to make 24 pieces. Knead each piece to make it into a round. Sprinkle the work surface generously with more flour, then use a rolling pin to roll each piece into a flat circle about 10cm across. Cover 3 baking trays with crumpled kitchen paper.
- Put 2cm sunflower oil in a large frying pan and heat gently for about 5 minutes. To test the oil is hot enough, add a cube of bread – it should turn golden in 15 seconds. Carefully add 2-3 poories, and cook for a few minutes until puffy and pale golden. Remove with a slotted spoon and put on the trays to drain. Repeat with the remaining dough. Eat while still warm.
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