Poori

Poori is a puffy Indian bread. It is incredibly easy to make - much quicker than naan or roti - and goes well with any Indian or Pakistani dish. It was a childhood favorite, introduced by an Indian neighbor, and my kids love it today.

1/2 c whole wheat flour
1/2 c white flour*
salt to taste
ground cardamom to taste
warm water
cooking oil for deep frying

* You can also use only whole wheat flour.

1. Mix both kinds of flour, salt, and cardamom in bowl. Combine thoroughly.
2. Add warm water, not hot, in small amounts and stir with fork to combine into a medium-consistancy dough.
3. Knead lightly on oiled surface until dough becomes pliant. Allow to rest for 5-10 minutes in towel-covered bowl.
4. Break off small pieces of the dough, about the size of small limes, and roll into balls. Use rolling pin to roll balls flat, rolling evenly in all directions to make thin rounds.
5. Heat oil in frying pan until very hot. Fry poori in oil until each side is golden brown, holding the first side under the oil so that it puffs up. Drain oil and serve hot.