Categories: Breads, Indian 
      Yield: 50 servings 
  
      1 c  Flour, whole wheat pastry 
      1 c  Flour 
      1 ts Salt 
      1 tb Pepper, black; coarse 
  3 1/2 tb Butter, sweet; softened 
      1 x  Oil; for frying 
  
  Sift the flours and salt into a bowl; add the pepper and cut in the 
  butter until the mixture resembles coarse oatmeal. Now slowly add 
  very hot water--about a half cup plus three tablespoons--and begin to 
  gather the flour together. Squeeze the dough into a ball. It should 
  just about hold together. Do *not* knead. Break the dough into about 
  fifty balls. Keep them covered with a lightly dampened tea towel. 
  Heat about 1-1/2 to 2 inches of oil in a wok over a medium flame. 
  While the oil is heating, begin to roll out the pooris. Take each 
  dough ball, flatten it, and roll it into a very rough round, about 
  two inches in diameter. (Don't worry if the edges are ragged or 
  cracked). Roll and fry as many pooris as the wok will conveniently 
  hold in one layer. Fry two to three minutes a side, until the pooris 
  are a very light sandy color on both sides, and crisp. Crank the heat 
  up or down as needed. Remove the pooris and drain on paper towels or 
  newspaper (or both). Allow them to cool and store in an airtight 
  container. They won't need refrigeration, and should stay fresh for 
  several weeks or until the end of time.