Mix flour and salt thoroughly. Add warm water a little at a time and knead until soft.

The dough can be firm and less moist for easy rolling later.

Leave for 30 minutes, covered with dampened cloth.

Pinch off small lime-sized balls and roll with dusted surface. Roll into circles 1/8 inch thick.

Heat oil and carefully put one poori in the oil at a time. Use a slotted spoon and coat the poori with oil. This will help the poori puff nicely.

Cook until the poori has brown spots. Enjoy! Good with chutney or masala.