Indian bread pourie

Ingredients

• 100 g Whole wheat flour (Sift before use)
• 20 g Wheat flour (All-purpose flour)
• 2 g Salt (About ½ teaspoon)
• 15 ml Vegetable oil (for dough) (1 tablespoon)
• 50 ml Warm water (5 cl water at 30‑35°C)
• 30 ml Vegetable oil (for frying) (About 2 tablespoons, to heat in the pan)
• 1 portion Cling film (To cover the dough during resting)

Instructions

1. Mix the flours and salt

   Pour the whole wheat flour and wheat flour into the bowl, add the salt and mix well using a wooden spoon.

   Time: PT5M

2. Incorporate the oil into the dough

   Add the tablespoon of vegetable oil and mix until it is evenly distributed.

   Time: PT2M

3. Add water and knead

   Gradually pour the warm water while kneading by hand until you obtain a firm and slightly sticky dough.

   Time: PT8M

4. Dough resting

   Brush the dough with a drizzle of oil, cover with cling film and let rest 30 minutes at room temperature.

   Time: PT30M

5. Divide the dough into balls

   After resting, divide the dough into 6 equal balls (about the size of a golf ball).

   Time: PT5M

6. Roll the balls

   Lightly brush the board and the rolling pin with a little oil, then roll each ball into a thin disc without adding flour.

   Time: PT10M

7. Heat the oil

   Pour 2‑3 tablespoons of oil into the pan and heat over medium heat until it is very hot (about 180 °C).

   Time: PT5M

   Temperature: 180°C

8. Fry the breads

   Place a disc in the hot oil, cook 1‑2 minutes, then gently press the center with the spatula to make it puff. Flip and cook the other side until golden brown.

   Time: PT12M

   Temperature: 180°C

9. Drain and serve

   Remove the fried breads, place them on paper towels to remove excess oil, then serve hot.

   Time: PT3M

Nutrition Facts

Calories

100

Protein

2.5 g

Carbohydrates

14 g

Fat

6.8 g

Fiber

2 g