Puri

Ingredients:

1 cup whole wheat flour
1/2 cup water (lukewarm)
1/2 teaspoon salt
1 teaspoon oil
Oil to deep fry
Method:

Mix whole-wheat flour and salt . Add water as needed to make firm dough.
Oil your palm and knead the dough until it is pliable. Dough for puri should be firm but smooth.
Set the dough aside and cover with a damp cloth. Let the dough rest for 15 minutes or longer.
Divide the dough in 10 equal parts.
Take couple of drops of oil on your palm and roll the dough in balls and press it between your palms.
Roll the dough into about 7-inch circule. If the dough is sticking to the rolling pin or rolling surface, put couple of drops of oil on the rolling pin and a couple of drops of oil on the surface.
You can roll 4 to 5 purees before you start frying, but do not roll all the puries at once or they will begin to dry and not puff.
Heat the oil in a frying pan on high heat; frying pan should have atleast 1 1/2 inch of oil. To check if oil is hot enough place a small piece of dough in oil and dough shpuld float to the top right away.
Place the puri in the frying pan and press it with a skimmer, puri should puff right away.
Tturn puri over. Puri should be light creamy brown from both sides. Take the puri out and place it on paper towels to absorb the excess oil.
Serve puri hot or store in covered container after they cool to room temperature.