DISH RESEARCH · Bread

puri bread

Also known as: Bread, puri

Dassana Amit’s selected Puri bread, also called Poori, combines whole wheat flour, salt, water and the selected optional melted ghee into a tight dough, coats and rolls small discs with oil, and fries them until puffed and golden.

About puri bread

Research draft based on the references below. These notes describe particular recipes and presentations; ingredient connections are still being reviewed.

Dassana Amit presents Puri, also called Poori, as an unleavened fried bread made with whole wheat flour. This account selects her optional melted-ghee dough and serves the bread on its own, one of her stated choices.

Whole wheat flour and salt are mixed with the selected ghee, and water is added in parts. The dough is kneaded to a firm, tight consistency before being divided into small balls.

A separate oil coating goes on both sides of each ball before even rolling into a disc. The source also offers a little rolling-pin oil and extra kneading flour if the dough feels too loose.

Each disc fries in oil, with gentle pressing to help it puff. It is turned until golden on both sides and removed, with the illustrated method draining the bread on paper towels.

Puri is offered hot, with a crisp outside and soft interior in the source’s description. The author places wheat puri across much of India and names Luchi and Bedmi Puri as regional variations, keeping their different doughs separate.

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Dish type: Bread
Preparation: Read the preparation
Eight observations: full five133–137 selecting optional dough GHEE134 plus rolling oil145/selected optional rolling-pin oil155/conditional extra flour154 unqualified grain None. Exact Puri/Poori19 fried bread bridge. Knead140141 tight not roti-soft118, same water parts141, optional ghee chosen from card134/140 not photo oil40. Balls143144 oil-coated145 even discs146, clean towel147 no damp-medium inference. Fry149150/nudge/puff/turn151, same tiny dough oil test55 not new ingredient, no alternative bread cube116 test selected. Standalone source66 explicitly chosen, no ready curry/halwa/aamras side union152. Whole HOT66/152, country India32 direct food variation association. Main flour wheat explicit, conditional unqualified flour154 not forced wheat. Semolina158/carom157 unselected, no medical157/health108/storage67 guarantee.
Serving presentation: hot in Dassana’s selected Puri bread serving instructions

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Ingredients in puri bread

Recorded ingredient connections, rather than a complete recipe. Explore an ingredient for more detail.

Ingredient connections are still being added.

Ingredient connections awaiting review. Versions and preparation vary.

Origins & food traditions

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Countries

Country connections are still being added.

Cuisines & regions

Cuisine and regional connections are still being added.

Associations in the cited sources

These describe source-specific cultural or geographic connections. Catalogue links may still need review.

Countries & places: India
Cooking traditions: Indian / Dassana whole-wheat Puri bread

Sources & references

Poori Recipe | How To Make Soft Puri