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
pic frame

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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