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Indian bread (Poori)

Indian bread (Poori), Prescriptions, Any category, Any kitchen, Pastries and desserts, Indian cuisine, Bread

Ingredients portion 4

Coarse grinding flour 450 g

Sunflower oil to taste

Cooking instructions 35 minutes

1 In a large bowl, mix the flour, 1 tablespoon of oil and 300 ml water. Knead in the dough.

2 Place the dough on a floured surface, press the dough down by flattening it and stretching it slightly, then wrap the right and left-hand edges in the centre. Repeat this, kneading the dough and turning it in a circle for a few minutes.

3 Using a knife, cut the dough into 4 pieces, then cut each quarter into 6 pieces to make 24 pieces. Shape each piece into a ball. Dust the work surface with flour and roll each ball into a 10 cm circle with a rolling pin.

4 Line 3 baking trays with paper towels.

5 Pour 2 cm of oil into a frying pan and heat for 5 minutes (to check the oil, throw in a cube of bread, it should brown in 15 seconds). Place 2-3 pieces of dough in the oil and fry for a few minutes until the pieces are puffed up and golden. Transfer to a baking tray. Repeat the same with the remaining dough. Serve lightly warm.

Green omelette

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Selwyn Richards

EXECUTIVE CHEFSpecializing in Caribbean and International Cuisine, catering to the global multicultural community. Dynamic, Professional and Results-OrientedOverviewAreas of ExpertiseMore than twenty-five years of professional catering, cooking and kitchen management experience including large corporate functions, sporting events, weddings, television, and movie productions exemplifying leadership qualities and professionalism, backed by a consistent, verifiable record of achievement.Executive Chef designation Owns and manages The Art of Catering Inc. catering company Owned and managed The Pepperpot Café restaurant Extensive experience with million-dollar, upscale establishments Food Styling specialist Successful catering experience (1,000+ events) Successfully delivered off-site meals (125,000+ spectators) during 3 day TorontoMolson Indy Successfully delivered off-site meals (10,000+ spectators per day) at the CanadianOpen Tennis Championship Maximizing kitchen productivity and staff performance Catering to diverse cultural communities Specializing in ice sculptures, fruit and vegetable carvings and specialty drinks .