INGREDIENTS

INSTRUCTIONS

Sift the flours and salt into a bowl; add the pepper and cut in the butter
until the mixture resembles coarse oatmeal. Now slowly add very hot
water--about a half cup plus three tablespoons--and begin to gather the
flour together. Squeeze the dough into a ball. It should just about hold
together. Do *not* knead. Break the dough into about fifty balls. Keep them
covered with a lightly dampened tea towel. Heat about 1-1/2 to 2 inches of
oil in a wok over a medium flame. While the oil is heating, begin to roll
out the pooris. Take each dough ball, flatten it, and roll it into a very
rough round, about two inches in diameter. (Don't worry if the edges are
ragged or cracked). Roll and fry as many pooris as the wok will
conveniently hold in one layer. Fry two to three minutes a side, until the
pooris are a very light sandy color on both sides, and crisp. Crank the
heat up or down as needed. Remove the pooris and drain on paper towels or
newspaper (or both). Allow them to cool and store in an airtight container.
They won't need refrigeration, and should stay fresh for several weeks or
until the end of time.
From Gemini's MASSIVE MealMaster collection at www.synapse.com/~gemini

A Message from our Provider:

“The Bible: More up-to-date than tomorrow’s newspaper”