Puri is a popular bread in southern India and Southeast Asia made from a simple dough of flour, water, and oil that is rolled into flat sheets and fried. The dough is kneaded, rested, and then formed into balls before being rolled out and fried in hot oil until it puffs up. The bread is usually made from wheat flour or a blend of wheat flour and lentil flour and is often eaten for breakfast or with spicy Indian dishes.
Puri is a type of bread that originated in southern India and remains popular in the region and in Southeast Asia. It is made from a simple dough of flour and water to which oil has been added before being rolled into flat round sheets and fried. This process causes the bread to steam and puff up. The oil cooks the flour so that the puri is able to hold its puffy shape even after it has cooled. Bread can be eaten for breakfast, along with curries or any other type of spicy Indian dish.
The flour used to make puri can vary, but it is almost never made from pure white bleached flour. The dough is usually made from wheat flour or a blend of wheat flour and some other type of flour, such as lentil flour. The water is added to the flour along with a little oil and then mixed together until everything is incorporated.
The puri dough should then be kneaded for between 10 and 20 minutes. During this time, the dough will develop a silky texture and eventually become smooth as it forms into a ball. At this point, the dough is left to rest for 30 minutes or more in a warm place to allow the gluten to relax. Using the dough without resting it first usually results in a dough that has a brittle, inflexible texture and is difficult to roll out.
Once rested, the dough is divided into smaller pieces and each piece is formed into a ball. This ball is thrown until it has formed a thin, flat circle. It’s important to roll out all of the dough before you start cooking to avoid burns and other complications that may arise.
A pan large enough to hold the circles of dough and with a certain depth is filled with vegetable oil or ghee and heated until the oil is ready to use. One at a time, the pieces of dough are gently placed into the hot oil, where it will immediately begin to cook and form bubbles on its surface. Not hot enough oil will cause the dough to fall to the bottom of the pan and do nothing. Oil that is too hot can result in burnt bread.
Once in the oil, the key to making the puri puff up is to use a utensil to push it towards the bottom of the pan. The best method of doing this is to gently push the dough into the oil, let it float slightly, then push it back down again, just like dunking a tea bag. After just a minute or two, the bread puffs up. At this point, the bread is turned and left to cook for 30 seconds on the opposite side before being removed from the oil and left to dry and cool.
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