Bread by Anne Sheasby

Author:Anne Sheasby
Language: eng
Format: epub, mobi
Tags: Bread: The Very Best Recipes for Loaves, Rolls, Knots and Twists from Around the World
ISBN: 9781848990722
Publisher: Osprey Publishing
Published: 2013-09-25T16:00:00+00:00

Puris (Pooris)

PREPARATION TIME 20 minutes, plus resting COOKING TIME 20–25 minutes MAKES 20 puris

115g (4oz) plain white flour

1 teaspoon salt

125g (4½oz) plain wholemeal flour

2 tablespoons vegetable oil, plus extra for deep-frying

about 100ml (3½fl oz) warm water

1 Sift the white flour and salt into a bowl, then stir in the wholemeal flour. Make a well in the centre, then add the 2 tablespoons oil, and enough warm water, mixing with your hands to form quite a stiff dough.

2 Turn the dough onto a lightly floured surface and knead for about 5 minutes, or until smooth and elastic. Shape the dough into a round, then place it in a clean bowl, cover with a damp cloth and leave to rest for 1 hour.

3 Divide the dough into about 20 equal portions. On a lightly floured surface, roll each portion of dough into a thin round about 10–12cm (4–4½in) in diameter and 2–3mm (¹∕₁₆–⅛in) thick.

4 Heat some oil (a depth of about 8cm/3¼in) in a deep, heavy-based pan until hot. Add one round of dough to the oil and deep-fry for about 30 seconds, or until the puri puffs up and is golden brown underneath. Using a wooden spoon or spatula, turn the puri over and deep-fry for about 30 seconds, or until golden brown all over.

5 Remove from the oil using a slotted spoon or fish slice, drain on kitchen paper and keep warm. Repeat with the remaining rounds of dough. Serve hot.

Variation Use buckwheat, rye or chapati flour in place of wholemeal flour.

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