How to Make Crispy Poori (Fried Indian Flatbread)

Gather the ingredients. The Spruce / Abbey Littlejohn Place the whole wheat flour in a large mixing bowl and make a well in the center. Add salt to taste, about one healthy pinch. The Spruce / Abbey Littlejohn Add water, a little at a time, and mix the flour until a dough is formed. Adding less or more water may be necessary depending on the humidity in the air the day you are baking. Go slow with the water and add it only as needed as you go along. The dough should be medium-soft. The Spruce / Abbey Littlejohn The real secret of soft pooris lies in the kneading. Turn the dough out onto a clean surface and knead until the dough is smooth and medium soft in consistency, taking care not to over-knead. The Spruce / Abbey Littlejohn Add 2 tablespoons of oil or ghee to the dough and continue to kneed until the fat is incorporated and dough is silky in texture. The Spruce / Abbey Littlejohn Place the dough in a bowl, cover with a damp cloth, and refrigerate for 20 minutes. The Spruce / Abbey Littlejohn Remove from the refrigerator and divide the dough into golf ball-sized portions. Roll these portions into balls between your hands till they are smooth and without cracks. The Spruce / Abbey Littlejohn Lightly flour a rolling board or clean counter surface and roll each ball into a 5-inch circle (4-5 mm thick). For convenience, roll out as many pooris as you like and stack them with plastic wrap in between each. The Spruce / Abbey Littlejohn Heat a shallow amount of oil or ghee in a thick-bottomed, high-sided pan on medium heat. Once hot, fry the pooris one at a time, pressing gently on each side with a slotted spoon. This will help the poori to puff up. Fry on the first side until golden then turn over and fry the same way on the other side. The Spruce / Abbey Littlejohn Drain on paper towels. Repeat with the remaining pooris and serve immediately. The Spruce / Abbey Littlejohn