Instructions: Mix the flour and a tablespoon of the oil with your fingers and bind into a stiff dough adding water a little at a time.

You may need more or less water than the quantity given.

Heat the oil in a deep kadai or wok.

Test the temperature by dropping a tiny ball of dough into the oil.

It should float at once.

Divide the dough into equal sized balls.

Smear your palm with some oil and shape each ball smoothly.

Roll out each ball to a flat disc about 3cm in diameter flouring the board as necessary.

Gently lower the disc into the hot oil and press down with the back of a slotted spoon.

It will puff up only if the oil is hot enough and it is submerged.

As soon as it has puffedturn it over and fry for a minute.

Lift out with a slotted spoon and drain on absorbent paper.

Cook all the poories in the same way.

Serve warm.

There are countless breads eaten in India and unlike their Western counterparts they are cooked fresh for each meal. Rotis are made every day whereas the more complicated breads are saved for special occasions.

Serves 4

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