Bakeology 101: Poori

It's a New Year and it's time to stop using your oven for extra storage space.  While baking can seem more complicated than savory cooking, it's also a lot more fun!  So we're going back to basics here in The Kitchen to help you ease into it.

Poori is a wonderfully versatile Indian flat bread with only 4 simple ingredients.  It's traditionally fried in ghee (clarified butter) which gives it an extremely rich, flaky texture.  But plain vegetable oil will do just as well, and give you a light, crisp base that's a great base for pizza, roll-ups, and desserts.

  1 Cup Flour
  1/4 tsp. Salt
  1 1/2 tsp. Oil
  1/2 Cup Water

Mix flour and salt.  Drizzle in the oil and rub it into the flour.  Add a little water at a time until a sticky ball forms.  With a little extra flour knead for 5 min. or so until a smooth ball forms.  Coat in oil and cover. Let it rest for 15 min while heating 1 in. oil in a deep frying pan.  Divide the dough into 6 even pieces.  Roll one ball at a time into a 4in. round disc leaving the others covered while you work to keep them from drying out.  Keeping the dough as flat as possible lay it into the oil.  Don't be afraid!  It may sink but should float almost immediately and begin to bubble.  Fry until lightly tan and puffy, flipping once.  Transfer to paper towel line baking sheet to drain.  Repeat with the others.

If your confidence needs a personal boost check out our upcoming Bakeology classes.  The next one's Saturday, Jan. 30th from 4-6pm and we'll be whipping up some delicious quick breads.  Hope to see you there!