Ingredients
1/2 cup whole wheat flour
1/2 cup self-rising flour
1/3 cup buttermilk
Directions
Makes 8
Additional whole wheat flour Peanut oil or corn oil for deep frying
Combine 1/2 cup whole wheat flour and self-rising flour in medium
bowl. Mix in buttermilk. Knead dough on lightly floured surface 2
minutes. Cover and let rest 15 minutes.
Divide dough into 8 pieces. Roll 1 piece into smooth ball (keep
remainder covered with towel). Dust generously with whole wheat
flour and roll into 5-inch-diameter circle, dusting with flour to
prevent sticking. Cover. Repeat with remaining dough.
Pour oil into wok or medium saucepan to depth of 3 inches. Heat to 375
degrees. Add 1 dough round to oil; dough will sink to bottom. When
dough starts to rise, gently press in center with back of slotted
spoon until bread puffs. Turn and cook until light brown, about 20
seconds. Transfer to paper towels uning slotted spoon. Keep warm
while cooking remaining dough. Place on platter and serve
immediately.
Bon Appetite
Servings: 8 servings
Poori (Whole Wheat Indian Bread) Recipe brought to you by Recipe Ideas
Categories: Asian; Bread; Breads; Indian
The History of Recipes
It is quite possible to follow the history of recipes back into the far past, in fact as far back into recorded history as early Egypt, and maybe further still. However, in the main part, these early cook books were just simple pictorial instructions for preparing food.
In fact, the oldest recipe discovered, according to Professor Solomon Katz, are some clay tablets in the Sumerian language describing the preparation of bread which is then used to make a drink, quite possibly a form of beer as it is recorded as having made people feel `blissful`. Progressing into The time of the roman empire 25BC a man called Apicius assembled a number of documents detailing recipes enjoyed by wealthy roman citizens. In his works, Apicius recounts how the roman meals were separated into hors d`oeuvre, entrees and dessert, something we still use today. He also tells us how the early Romans made use of many herbs, including many that are still in use today like bay, fennel and asafoetida. Later on in the 1400s, the Crusaders brought back a variety of spices and herbs from the holy lands, including spices such as basil and coriander. These new spices and herbs prompted a surge in publications on food, many of which are kept safe in private collections. For the centuries that followed, the powerful families of Wesstern Europe competed to serve the most exotic banquets, and consequentially chefs and their recipe collections were highly sought after. Even so, it wasn`t until the 1800s that fine cookery and recipe collections reached a high level of popularity. The Famous Mrs Isabella Beeton in the UK, and the equally well-known Fannie Merritt Farmer in the USA, dedicated the best years of their lives to collating, verifying, and recording recipes to help cooks of their time. By the time we get to the 20th century, recipe books are highly popular mostly due to better eduction, increased leisure time and being a little richer. |
We hope you enjoy this Poori (Whole Wheat Indian Bread) recipe.
