Luchi

Dough is the base for delicious dishes, and today we will focus on a simple and tasty recipe for Luchi breads, which can be served both as an appetizer and as a side dish. We start by preparing the dough, which can be made either in a bowl or directly on the work surface. I prefer the surface method, but both options have their advantages. If you choose to use a bowl, mix the ingredients until a homogeneous mass forms, then knead on a lightly floured surface.

We begin by sifting the fresh flour, which we place on the work surface in a mound. We make a well in the center of the flour, where we will add the salt. Next comes the ghee, which will give the dough a special aroma. Gradually add warm water to the well formed and start mixing the ingredients with your fingers. At first, the dough will seem rough, but as you continue to knead and add water, it will take on a soft and homogeneous texture.

It is important to check the consistency of the dough; it should be firm but not sticky. If necessary, add more water or flour until you achieve the perfect dough. Once the dough is well prepared, knead for about 5 minutes, then shape it into a ball. Cover the dough with a damp towel and let it rest for 30 minutes. You will notice that the dough becomes smoother and easier to handle.

After this period, knead the dough again for 1-2 minutes, then divide it into 8 equal parts. Using a scraper, cut the ball of dough in half, then each half into two more, thus obtaining 4 parts. Then, each of these 4 parts is further divided into two, resulting in 8 small balls of dough.

Each of the balls will be gently shaped and rolled out with a rolling pin on a lightly floured surface, obtaining discs with a diameter of about 8-10 cm and a thickness of 2 mm. It is essential to keep the dough uniform, as uneven thickness can lead to cracks during frying. Cover the formed discs with a towel to prevent drying.

In a deep pan, heat enough oil, making sure it is well heated to ensure even frying. When the oil reaches the optimal temperature, carefully introduce a disc of dough. At first, it will sink to the bottom, but shortly it will rise to the surface. Use a spatula to gently push it into the oil so that it puffs up evenly. Once it has puffed up, turn it over to fry evenly.

The frying time is about 20 seconds, with 15 seconds on one side and 5 on the other. After frying, remove the breads with a slotted spoon and place them on an absorbent napkin to remove excess oil. Repeat the process with the other discs of dough. These Luchi breads are delicious served warm, alongside chutney or vegetable dishes, offering an unforgettable culinary experience. Enjoy!

 Ingredients: - 125 g of freshly sifted white flour (in India, the flour used for making this bread is often Maida) and additional flour for dusting the work surface - 4.6 g of ghee (clarified butter) - 2.7 g of finely ground salt - 80 - 100 ml of warm water - oil bath for frying

 Tags:  unt flour oil vegetarian recipes