Supple Flatbread

I adore Pooris, they're fabulously more-ish, softer than a baby's palm with the comforting taste of home they're rippingly good and here's how to make them...they're great with a brunch menu of halwa . 

How To Make Pooris

Makes 8–10

  • 500g wholemeal flour, plus a little extra for dusting
  • Salt
  • Water, enough to make a stiff dough
  • 6–8 tbsp vegetable oil

Combine the flour, a pinch of salt and the water in a large mixing bowl to create a malleable (not sticky) dough. Knead on a floured surface until it’s really workable, around 5–10 minutes, and then store it in a greased bowl, covering it with a damp tea towel, for at least an hour.
Work the dough over again, then tear off peach-sized pieces, creating 8–10 dough balls. Roll each into a circle around 15cm in diameter. Using a large frying pan or wok, heat the oil until hot enough to brown a crouton. When the crouton is sizzling and crisp, slide in one poori at a time. Fry for a couple of minutes until it puffs up and turns a deliciously honeyed tone. Remove and drain on kitchen towel, then rip it up and dig into the halwa.

Poori, Indian Flatbread
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Relative newbie to making Indian breads but will carry on and try this recipe.  Home made is incomparable to supermarket offerings.

By Claire on July 15, 2015

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Do let me know how you get on….

By Urban Rajah on July 16, 2015

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