Indian Bread (Poori)
4 servings
35 minutes
Indian bread Poori is crispy, golden flatbreads filled with the warmth of traditional Indian cuisine. Their roots go back centuries, serving as the perfect complement to aromatic curries and spicy chutneys. Pooris are made by kneading a simple dough of flour and water with a little oil for elasticity. Thinly rolled circles of dough are fried in hot oil, puffing up instantly into light, airy pillows. Their taste is delicate with subtle nutty notes and a texture that is crispy on the outside and soft on the inside. Pooris are versatile: they can be enjoyed as a standalone dish or as an accompaniment to thick sauces and sweet or savory fillings. Perfect for breakfast or festive gatherings, they bring an atmosphere of warmth and hospitality in every bite.
1
In a large bowl, mix flour, 1 tablespoon of oil, and 300 ml of water. Knead the dough.
- Coarse-ground flour: 450 g
- Sunflower oil: to taste
2
Place the dough on a floured surface, press it down, flattening and slightly stretching it, then fold the right and left edges to the center. Continue kneading and turning the dough in a circle for a few minutes.
3
Use a knife to cut the dough into 4 parts, then each quarter into 6 parts, to get 24 pieces. Roll each piece into a ball. Sprinkle flour on the work surface and roll each ball into a circle, 10 cm in size.
- Coarse-ground flour: 450 g
4
Line 3 trays with paper towels.
5
Pour 2 cm of oil into the pan and heat for 5 minutes (to check the oil, drop a cube of bread; it should brown in 15 seconds). Add 2-3 pieces of dough to the oil and fry for a few minutes until the pieces puff up and turn golden. Transfer to a baking sheet. Repeat with the remaining dough. Serve slightly warm.
- Sunflower oil: to taste
