KCB 4.13: Yeasted, Puffed Fried-Bread (Khamiri Poori)

1. Combine the yeast, sugar, and a little warm water in a bowl. Cover and leave the mixture in a warm place for 10 minutes or until it becomes frothy.

2. Sift the flours together and combine with the salt in a mixing bowl. Rub in the butter or ghee until the mixture resembles a coarse meal. Add the yeast mixture and gradually pour in the rest of the warm water to form a firm, kneadable dough. Turn the dough onto a clean working surface and knead it for about minutes or until silky-smooth. Rub a little ghee or butter on the dough and place it in an oiled bowl. Cover with a cloth and leave in a warm spot for at least 1 hour or until it doubles in size.

3. Punch down the risen dough with your fist and knead again for 1 minute. Divide the dough into 16 portions and roll them into smooth balls. Press the balls into little patties and with a rolling pin roll each patty into a disk 11 1/2-12 1/2 cm (4 1/2-5 inches). Place the disks carefully on oiled baking trays and leave them in a warm spot to rise again.

4. Heat the ghee or oil over moderate heat until it reaches about 185°C/365°F. Lift up a rolled poori and slip it into the hot oil, making sure it doesn't fold over. It will sink to the bottom then immediately bob up to the surface. Hold it under the surface with a slotted spoon until it puffs up into a balloon. After a few seconds, when it is browned to a light golden colour, turn it over and cook the other side to an even golden colour. Lift out the poori with a slotted spoon and carefully drain it on paper towels. Repeat for all the pooris. Serve them immediately, if possible, or leave in a preheated, slightly warm oven for up to 2 hours.