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Poori bread placed on a white serving plate.
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Poori, How to Make Puri Bread

A 4-ingredient unleavened fried puffy Indian bread. Perfect for breakfast, your curry meals or to accompany stews as well. Here is an easy poori recipe for you to try at home.
Prep Time15 mins
Cook Time15 mins
Resting for:5 mins
Total Time35 mins
Course: bread
Cuisine: Indian
Diet: Halal
Servings: 16 pooris
Calories: 136kcal
Author: Amira

Ingredients

  • 1 cup whole wheat flour
  • 1 cup plain flour
  • 3 tablespoon butter- melted
  • ½ teaspoon salt
  • ⅔ - ¾ cup water
  • Oil for frying

Instructions

  • In a large bowl, combine flours and salt.
  • Mix in the melted butter then gradually add water while mixing with your hands until you reach a consistent but stiff dough.
  • Keep kneading for a minute or two after the dough comes together to make a smooth but firm dough.
  • Cover and let it rest for just 5 minutes.
  • Divide the dough into 16 small balls, each is almost 25g.
  • Heat about 1 ½ inch of oil in a frying pan on medium heat.
  • Roll dough into a disc about 4 inches in diameter and ¼th inch thickness.
  • When oil is ready, between 360F- 380F, gently place the puri in the hot oil. Bread should sink for a little bit then immediately rise.
  • When the bread rise, press gently with the back of a slotted spoon to help it puff.
  • When the bread puffs completely, flip to fry the other side too.

Notes

  • Traditional Puri bread is made with whole wheat flour however many recipes uses a mixture of both whole wheat and all purpose flour. In Egypt, the puri bread I knew was made with only all purpose flour, so you can pretty much use whatever you like.
  • Some recipes use a little semolina too to help the bread holds its shape. I did not do that but you are welcome to do so.
  • If your oil is too hot you’ll notice the bread is getting browned quickly and it might not have the time to puff.
  • I recommend using a small frying pan and fry one poori at a time.
  • I also like to remove pan from heat to cool down for like 30 seconds to a minute before attempting to fry another poori.
  • If you want to double or triple the recipe, make them in batches this is the best way.
  • Frying oil needs to be the right temperature for it to puff, if you do not have a thermometer, then simply do the wooden stick test or top a small part of the dough into the oil it should rise immediately without getting browned.
  • It is natural for the bread to collapse after some time, if yours collapsed immediately after taking it out of the frying pan then you might want to consider adding semolina (2 teaspoons) to the dough.
  • Storage: this bread is better consumed fresh on the same day, leftovers do not do well refrigerated. If you are not planning to consume the whole amount feel free to half the recipe.
  • Please check the nutrition disclaimer policy.

Nutrition

Calories: 136kcal | Carbohydrates: 12g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 6g | Trans Fat: 0.03g | Sodium: 99mg | Potassium: 37mg | Fiber: 1g | Sugar: 0.1g | Vitamin A: 95IU | Vitamin C: 0.01mg | Calcium: 5mg | Iron: 1mg