Farsi Puri (Deep-Fried Crispy Flatbread)

Ingredients

• 200 g plain flour
• 1 teaspoon freshly ground black pepper
• ½ teaspoon salt
• ½ teaspoon brown or white sesame seeds
• 50 ml sunflower oil

Method

Place the flour, black pepper, salt and sesame seeds in a bowl and mix together. Add the sunflower oil and gently knead into a dough.

Gradually add 50 ml water, a little at a time, and knead until the dough becomes smooth but firm.

Cover with a clean dish towel and leave to rest for 30 minutes.

Wet your hands and knead the dough for 30 seconds – it should still be quite firm. Divide the dough into 20 equal-sized balls, each about 15 g/½ oz in weight.

On a clean work surface, add a drizzle of oil and roll the balls into 10 cm/4 inch circles. Use a knife to make 7 or 8 small slits in the puri – this stops the puri puffing up during frying. Place on a plate ready to fry.

Place a heavy-based pan over a high heat and add enough sunflower oil for deep-frying.

Check if the oil is ready by placing a small piece of dough into the oil; if it rises, the oil is ready. Lower the heat to medium.

Lower a few puri into the hot oil. They will slowly rise to the surface. Push the puri down into the oil and fry for 1 minute. Flip the puri over and fry on the other side for 1 minute, pushing each puri down into the oil and then flip again.

Continue doing this until the puri reach a light golden brown colour. Remove the puri from the oil and place on kitchen paper to drain. The puri can be stored in an airtight container for up to 6 months.