2 c. chapati flour or sifted whole what and all-purpose
1/2 t. salt
2 T. veg oil
7-8 T milk or water
Rub oil into flour. Add milk slowly until form a med-soft ball. Knead 10 minutes until smooth. Rub ball with oil, cover, rest 15-30 min.
Put enough oil for deep-frying into wak or pan, divide dough into 12 balls, roll each into 5"round, keep covered. Roll out, fry in oil, gently push the poori under the oil with light quick strokes. It should puff up in seconds. Turn, remove with slotted spoon, eat immediately
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