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poori or puri

This is a great indian fried bread. Typically eaten with chickpea masala, potatoes, chutneys etc.. It goes really well with the indian potato soup in this site. It is also very versatile , you can substitute the all purpose flour with whole wheat flour and the butter for oil to make it vegan . If you like perfect round shapes , instead of dividing the dough just roll a big circle and use a round cutter. Even if they don't come out perfect or don't puff up , I truly encourage you to make it , because it will be delicious anyways jiji..... (practice makes perfect ;)) . As always I hope you can enjoy with your loved ones . 

vegetarian | kosher style| 8 pieces
INGREDIENTS
INSTRUCTIONS

1 CUP                               ALL PURPOSE FLOUR 

1 TBSP.                             MELTED BUTTER 

1 TBSP.                             CORNMEAL 

1/4 TSP.                            PINK HIMALAYAN SALT

1/2 CUP                            WATER. 

OIL FOR FRYING - PREFERABLY GRAPE SEED OIL 

1. PREPARE THE INGREDIENTS 

2. IN A BOWL, MIX THE CORNMEAL AND THE SALT WITH THE FLOUR . MIX WELL UNTIL COMBINED 

3. ADD THE MELTED BUTTER AND MIX WELL . 

4. NOW FOR THE TRICKY PART OF POORI , IT'S TO CALCULATE THE AMOUNT OF WATER, BECAUSE IT'S MORE ABOUT HOW THE DOUGH FEELS, IT WILL ALDO DEPEND ON THE HUMIDITY OF THE DAY OR WHERE IN THE WORLD YOU LIVE. 

5. START BY ADDING ONLY HALF OF THE WATER AND MIXING WITH YOUR HANDS. THEN THE OTHER HALF, ADD A LITTLE AT A TIME UNTIL THE DOUGH BARELY COMES TOGETHER . THIS DOUGH WILL BE QUITE STIFF. 

6. LET THE DOUGHT REST FOR 25-30 MINUTES IN A COVERED BOWL . AFTER 30 KNEAD THE DOUGH FOR ABOUT 1-2 MIN UNTIL IT IS SMOOTH. THIS WILL BE EASIER AFTER THE RESTING TIME, BECAUSE THE DOUGHT WILL BECOME MANAGEABLE . 

7. ROLL THE DOUGH INTO A LOG SHAPE AND DIVIDE INTO 8 PORTIONS AS EQUALLY AS POSSIBLE. ROLL THE DOUGHT IN HANDS MAKING BALLS AND FLATTEN SLIGHTLY  AND COVER AGAIN . 

8. TAKE ONE OF THE FLATTENED DOUGHS AND DIP THE TIP SLIGHTLY IN GRAPE SEED OIL TO HELP WITH THE ROLLING. 

9. ROLL INTO A CIRLE ABOUT A 1/8 OF AN INCH AND SET ASIDE, UNTIL YOU DO ALL 8 . 

10. THEN HEAT A PAN OR POT WITH ENOUGH OIL AT MEDIUM HIGH . TO TEST THE OIL , DROP A TINY BIT OF DOUGH AND SEE IF IT RISES QUICKLY TO THE TOP. IF IT DOES , THEN THE OIL IS READY FOR FRYING . 

11. DROP ONE OF THE CIRCLES INTO THE OIL , WHEN THE DOUGH STARTS RISING TO THE TOP PRESS IN DOWN SLIGHTLY WITH YOUR  SPATULA  AND SEE THE MAGIC HAPPEN . THE DOUGH WILL START PUFFING UP. WHEN IT DOES LET IT FRY ON THAT SIDE FOR 10 SECONDS THEN TURN OVER AND FRY UNTIL GOLDEN BROWN(ABOUT 30 SECONDS MORE). SET ONTO PAPER TOWELS TO DRAIN ECXESS FAT. 

12. REPEAT THE PROCESS AGAIN UNTIL FINISHED AND ENJOY ;)