Name: Poori (Whole Wheat Indian Bread)
Ingredients: 1/2 c Whole wheat flour; 1/2 c Self-rising flour; 1/3 c Buttermilk

In prayer we do not “prevail on” God, but rather prevail on ourselves to submit to God. True, the language of “prevailing on God” is often used in regard to prayer, but it is an accommodation to human weakness. Even when Jacob “prevailed on God,” what really happened is that God prevailed over him, bringing him to the point of surrender when he was able to receive the blessing which God had all the time been longing to give Him

John Stott

CATEGORY	CUISINE	TAG	YIELD
Dairy	Indian	Ethnic, Breads	8	Servings

INGREDIENTS

1/2	c	Whole wheat flour
1/2	c	Self-rising flour
1/3	c	Buttermilk

INSTRUCTIONS

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

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