Hello Rene!
Here's a couple of the breads we were talking about in Cuisto03.
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Puris (Fried Bread Puffs)
 Categories: Side dish, Breads, Indian
      Yield: 16 servings
      2 c  Sifted all-purpose flour
      1 ts Salt
    1/4 c  Butter or margarine
           Salad oil or shortening
   1. Sift flour with salt into large bowl. Add butter, mixing well with
  fork. Stir in about 6 tablespoons water, mixing to make a soft,
  pliable dough.
    2 On lightly floured surface, knead dough 5 to 7 minutes, or until
  it is shiny and satiny. (Or put dough through medium blade or food
  chopper about 10 times, or until it is shiny and satiny.)
    3. Roll out dough about 1/8-inch thick. Cut into 3-inch rounds.
  Meanwhile, in deep skillet or deep-fat fryer, slowly heat salad oil
  (or at least 2 inches) to 360 F on deep-frying thermometer.
    4. Deep-fry dough rounds, a few at a time, 3 minutes, or until they
  puff and are golden brown. Drain on paper towels. Serve hot.
MMMMM
=== Cut ===
MMMMM----- Recipe via Meal-Master (tm) v8.02
      Title: Puri, Deep-Fried Wholemeal Bread
 Categories: Side dish, Breads, Indian
      Yield: 22 servings
      3 c  Fine wholemeal flour -=OR=-
      3 c  Roti flour
  1 1/2 ts Salt
      1 tb Ghee or oil (opt)
      1 c  Lukewarm water
  Put flour in mixing bowl, reserving about  1/2 cup for rolling out the
  puris. Mix salt through the flour in the bowl, then rub in ghee or oil
  (if used). Add water all  at  once  and  mix  to  a firm but not stiff
  dough.  Knead dough for at least 10  minutes, (the more it is kneaded,
  the lighter the bread will  be).  Form  dough  into a ball, cover with
  clear plastic wrap and stand for 1 hour or longer. (If left overnight,
  the puris will be very light and tender.
  Shape the dough into balls about  the  size  of a large walnut. Roll
  out each one on a lightly  floured  board  (using reserved flour) to a
  circular shape as thin as a french crepe.
  When all the dough is rolled  out  heat approximately 2.5 cm (I inch)
  of oil in a deep frying pan. When a faint haze rises from the oil, fry
  puris one at a time, over  a  moderate heat. Spoon hot oil continually
  over the cooking puri until  it  puffs  and  swells. Turn over and fry
  other side in the same  way.  When  both  sides are pale golden brown,
  drain on absorbent paper. Serve immediately with curries and bhajis.
  Note:Puri is pronounced 'poo-ree'.
Recipe adapted from Charmaine Solomon "The complete Asian Cookbook" and
  Mmed IMH Georges' Home BBS 2:323/4.4
MMMMM
=== Cut ===
All the Best
Ian
--- GoldED 2.50.A0918 UNREG
---------------