1 1/2 c. unbleached whole wheat flour
1/2 c. white flour
1 rounded tsp. salt
3 tbsp. oil or butter
1/2 to 3/4 c. milk

Mix the first 4 ingredients and add just enough milk to make a firm dough, somewhat like a biscuit dough. Knead for 10-15 minutes - the more the dough is kneaded, the lighter the bread will be. Shape the dough into a ball. Roll out the dough into thin 5-inch circles and store them in a moist cloth.

When ready to fry, cover the bottom of a wok or heavy skillet with about 2 inches of oil and heat it to 400 degrees. At this temperature a faint haze will rise from the surface.

Drop in one poori at a time and immediately begin spooning hot oil over it to make it puff. When the poori begins to puff, pat it very gently with the bottom of a spoon for about 3 seconds. This will increase the puffing.

When the poori stops sizzling and the under side is lightly brown (a few seconds to half a minute), flip it and set it on a paper towel to drain. Proceed with the rest of the batch, as swiftly as possible.

The poori will stay puffed for only about 5 minutes, so they must be served at once.

NOTE: Since these airy puffs are perishable, wait to cook them until just before you are ready to serve the meal. Allow about 1/2 hour in all for rolling and frying.

If you do not care about serving them in their puffed state, poori can be kept for 1/2 an hour by wrapping them in aluminum foil and keeping them in a warm, covered container. They can even be reheated by being foil-wrapped and set in a 350 degree oven for 15 minutes.