For my first time trying to make some nice Indian bread, I chose to try to make Puri. Luckily I was loaned some Atta flour which I could use to make the dough. The recipe is very simple — just flour, salt, and water. Some research informed me that a stiffer dough was better than a watery one, so I added water to 1 cup flour (with a pinch or two of salt) until the mixture just became a workable dough. After some kneading and rolling, I cut the dough into smaller balls which I could then roll into small disks.
Now, I didn’t have standard cooking oil so I had to improvise… which led me to heating up a small pan of olive oil. Maybe not the best choice, since the oil could not reach a hot enough temperature to quickly cook the puri, without smoking. So with slightly cooler temperatures I began to slide the dough disks into the oil one at a time, turning as they cooked. The finished product came out well all things considered. Most of the disks puffed up nicely (not all of them… I think the thickness and consistency of the disks has to be as uniform as possible for best puff) and they tasted good, although maybe a little olive oily.
I’m going to repeat my procedure with some proper cooking oil and see how the puri’s come out.