Menu of the Week -- 27 November 2005
Brunch – Scrambled eggs with cheese and tomatoes.
Dinner – Bookclub potluck -- I took Indian breads chapati and poori.
This is a quick and simple Indian-style bread used to scoop up curries and other dishes.
Measure 2.5 cups of all purpose flour into a small bowl. Make a well in the centre. Pour in 1 cup of warm water. Using your fingers, gradually mix the flour into the water until you have incorporated the flour and made a soft dough. Cover the dough in plastic and let it rest on the counter for an hour.
In a saucepan, heat two inches of canola oil until it is hot and a drop of water sizzles on the surface. Cut the dough into 10-12 small pieces about the size of a walnut and shape them into a smooth balls. Roll each ball with a rolling pin until it is quite thin. Drop the flat dough into the hot oil. As it cooks, it will puff in the middle. Flip it once so it browns on both sides.
Remove and drain on a paper towel, then wrap in a tea towel to keep warm. Repeat the process until all the bread is cooked. It is best to make poori just before the meal so it is still warm when you eat it!