Puris – fried flatbreads

Ingredients for 3 servings:

• 200 g flour
• 200 g flour (wholemeal wheat flour)
• 1 tsp salt
• 450 ml water, lukewarm
• Ghee

Instructions

Working time approx. 30 minutes; Rest time approx. 1 day 6 hours; Total time approx. 1 day 6 hours 30 minutes

I absolutely love eating these flatbreads with dal and various vegetable dishes. If you want to store them, it’s best to wrap them tightly in aluminum foil. Mix both types of flour and the salt well in a bowl. Gradually add water while kneading by hand. The dough should be smooth and not sticky. Cover the dough with a damp cloth and let it rest for 30 minutes. Then knead it well again and form it into tangerine-sized balls. Dust the work surface with flour and roll each ball out thinly. Don’t stack the flatbreads! Heat a good pan, preferably cast iron, with plenty of ghee. Turn the flatbreads over several times and bake for about 4 minutes each. It’s important that the pan is really hot, otherwise the flatbreads will become hard. After baking, you can garnish them with coriander leaves.