* 1 cup atta flour or strong white flour
* 2 tablespoons vegetable oil
* Salt and freshly ground black pepper to taste
* 2 tablespoons yogurt (optional)
* Vegetable oil for frying
* ½ cup water

===Method===
* Tip all of the ingredients and half of the water into the food processor with a plastic blade or dough hook attachment
* Blitz the mixture whilst adding a more water a little at a time until you have a soft, pliable dough that is not too sticky
* Remove from the processor, dust with a little flour and rest for 30 minutes in a bowl, covered with a damp tea-towel
* Divide into 6 equal parts and roll into balls
* With a rolling pin on a floured surface, roll each roti out into a disc, about 13 cm (5") round
* Heat 2.5 cm (1") oil in a wok or large heavy-based frying pan
* Deep fry each puri, holding it under the oil with a slotted spoon until it puffs up which should only take a few seconds
* Drain on kitchen paper

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