Method:-

• Put flour in a large bowl. Make a well in the middle and pour in a stream of water in the center. Use one hand to mix the flour and water in a rotating motion from the center of the bowl outward, until the dough is moist enough to be gathered into a rough mass.
• Wet hands and continue until the mixture cleans the sides of the bowl and has become a nonsticky, kneadable dough.
• When the dough is kneaded, it will be elastic and silky smooth. To test the dough, press it lightly with a fingertip. If it springs back, it is ready to be rested. Resting the dough is the last step and allows the dough to relax and absorb the water and kneading.
• Rest for 1/2 hour in warm climates and 1.5 hours in cold climates. Cover with a wet towel so the dough does not dry out.
• The rested dough is light and springy, less resistant to being rolled out into the thin rounds.
• Knead dough a little again. Dough should be stiff enough to roll without extra flour.
• Make small balls of the dough and cover them with damp cloth.
• Take one ball of dough and dip a corner of ball in melted ghee or oil and roll it out into 4 to 5 inches round.
• Repeat the same process to roll out all pooris.
• Heat plenty of oil in a kadhai until very hot.
• Put in a poori and immediately start flickering hot oil over the top of it with a spatula so that it will swell up like a ball.
• This should take only a few seconds. Flip the poori over and cook the other side until golden brown.
• * I used 1.5 cups white bread flour and 1 cup of wholemeal bread flour.

Note:-

C.Mict08