Fried Bread

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            FOOD FUNNY
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Thanks to Rosemary Zwick of Cape Town, South Africa for this
food funny regarding marital bliss - my favorite oxymoron.

The honeymoon is over when he phones to say he'll be late for
supper and she's already left a note that it's in the refrigerator.
- Bill Lawrence

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            TODAY'S RECIPE
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This dough can also be used to make whole-wheat chapatis,
another of India's many breads. Simply cook them on a hot
non-stick pan or griddle rather than frying them.

Fried Bread (Puris)

2 cups (500 ml) whole-wheat flour
3 Tbs (45 ml) ghee (see Monday's recipe)
3/4-1 cup (180-250 ml) warm water
Vegetable oil for deep frying

Combine the flour and ghee in a mixing bowl, rubbing the mixture
between your fingers until it resembles coarse meal. Add about
1/4 cup (60 ml) of the water, mixing it with your hands or a wooden
spoon. Add more water a tablespoon (15 ml) at a time, stirring
vigorously between additions of water, just until the dough can be
gathered into a ball. Knead on a lightly floured surface until the
dough becomes smooth and elastic, 7 to 8 minutes. Place the
bowl in a bowl, cover with a damp dish towel, and let the dough rest
for at least 30 minutes or up to several hours. Pinch off about 2
tablespoons (30 ml) of the dough and roll into 5-inch (12 cm) circles
on a lightly floured surface. Heat about 2 inches (5 cm) vegetable
oil in a deep pot until it reaches 350F (180C) on a deep frying
thermometer. Fry the puris one at a time, holding them under the
surface of the oil with a slotted spoon, until puffed and golden brown
on both sides. Transfer to paper towels to drain and serve warm.
Makes about 1 dozen.
Received on Fri Mar 3 10:30:27 2006