Indian balloon breads

Ingredients for 1 servings:

• 100 g flour (type 1050)
• 100 g flour (type 405)
• 2 tbsp vegetable oil
• ½ tsp salt
• 6 tbsp water
• ¼ tsp vegetable oil
• Flour for the worktop

Instructions

Working time approx. 50 minutes; Total time approx. 50 minutes

Puri

Sift the two flours into a bowl. Sprinkle with salt and 2 tablespoons of oil. Rub in the oil with your fingertips until the mixture resembles coarse breadcrumbs. Gradually add water and rub in to form a soft ball of dough. Knead the dough on a clean work surface for 10 to 12 minutes, until smooth and pliable, but not sticky. Shape the dough into a ball, brush with 1/4 teaspoon of oil, and place it in a plastic bag. Let it rest for 30 minutes. Knead the dough again, divide it into equal-sized balls, and cover with a cloth. Roll out one at a time into flatbreads about 14 cm in diameter, dusting the flatbreads and the work surface with flour. If there is enough space, roll out all the balls, place them side by side, and cover with plastic wrap. Add about 2.5 cm of oil to a karhai, wok, or small deep fryer and heat over medium heat to maximum. Take the first flatbread and carefully place it on the surface of the hot oil to avoid splashing. It may sink to the bottom, but should resurface and sizzle in seconds. Using a spatula, gently but quickly press the flatbread into the oil. Within seconds, it will puff up. Push the flatbread to the side of the pan and flip it over to avoid splashing. Cook on the other side for about 10 seconds. Remove and place on a surface lined with absorbent paper. Repeat with the remaining flatbreads. Cover the first layer with absorbent paper so that more balloon breads can be placed on top. Serve hot. Serve as a side dish with almost any Indian meat, vegetable, or pulse dish.