POORI (WHOLE WHEAT INDIAN BREAD)

      Title: POORI (WHOLE WHEAT INDIAN BREAD)
  Categories: Ethnic, Breads
       Yield: 8 Servings
  
     1/2 c  Whole wheat flour
     1/2 c  Self-rising flour
     1/3 c  Buttermilk
  
   Makes 8
   
   Additional whole wheat flour Peanut oil or corn oil for deep frying
   
   Combine 1/2 cup whole wheat flour and self-rising flour in medium
   bowl. Mix in buttermilk.  Knead dough on lightly floured surface 2
   minutes. Cover and let rest 15 minutes.
   
   Divide dough into 8 pieces.  Roll 1 piece into smooth ball (keep
   remainder covered with towel).  Dust generously with whole wheat
   flour and roll into 5-inch-diameter circle, dusting with flour to
   prevent sticking. Cover. Repeat with remaining dough.
   
   Pour oil into wok or medium saucepan to depth of 3 inches. Heat to 375
   degrees.  Add 1 dough round to oil; dough will sink to bottom. When
   dough starts to rise, gently press in center with back of slotted
   spoon until bread puffs.  Turn and cook until light brown, about 20
   seconds. Transfer to paper towels uning slotted spoon. Keep warm
   while cooking remaining dough.  Place on platter and serve
   immediately.
   
   Bon Appetite
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