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Indian bread pourie
Discover how to prepare the Indian bread called "pourie", a thicker and more flavorful alternative to chapatis, ideal for celebrations and special occasions. This simple recipe uses a blend of whole wheat flour and wheat flour, a little oil and warm water, then is fried in a pan to get a puffed and golden bread. Also known as parota.
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Critical Success Points
- • Achieve a firm and hard dough (not too much water).
- • Let the dough rest 30 minutes to relax the gluten.
- • Heat the oil to the correct temperature (≈180 °C) before frying.
Safety Warnings
- • Be very careful with hot oil to avoid splatters.
- • Use oven mitts when handling the pan.
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