Bengali Luchi Puffed Flatbread with Ghee Dough

What you need

• 300 g (2 1/2 cups) all-purpose flour, plus extra for dusting
• 1/2 tsp salt
• 30 g (2 tbsp) ghee, melted
• 160 ml (2/3 cup) lukewarm water, as needed
• 1 l (4 cups) vegetable oil, for deep frying

Method

Restated from the original video

1. 1

   Whisk the flour and salt in a large bowl. Rub in the ghee until the mixture clumps when squeezed.

2. 2

   Add the water a little at a time, mixing until a firm dough forms. Use only as much as needed.

3. 3

   Knead for 4-5 min until smooth and pliable. Cover with a damp cloth and rest for 20 min.

4. 4

   Divide the dough into 16 equal balls. Keep them covered.

5. 5

   Roll each ball on a lightly floured surface into a thin disc about 9 cm wide.

6. 6

   Heat the oil in a deep pan or kadai to 180 °C (350 °F).

7. 7

   Slide in 1 disc and nudge it under the oil with a slotted spoon until it swells like a balloon.

8. 8

   Fry for 20-30 seconds per side, until pale cream and fully inflated. Do not let it brown.

9. 9

   Lift out, drain on paper towels, and repeat with the remaining discs, keeping the oil at 180 °C (350 °F). Serve hot.

Imported from archanaskitchen.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.