Purees - deep fried puff bread : Food Combining Hay Diet

It is important that deep frying fat is hot, otherwise the dough will absorb too much fat and become soggy. Take care with hot fat. Use a large pan with a small amount of oil and always have a close fitting lid available for the pan in case of fire, and never leave hot fat unattended.

Makes 20

8 oz / 225 g wholemeal flour

2 tablespoons olive oil

1/4 pint / 150 ml warm water

Deep frying oil

Instructions

• Rub the oil into the flour.

• Mix in the warm water to form a dough.

• Knead the dough for 5 minutes.

• Divide the dough into 20 balls.

• Roll out each ball on a lightly floured board until no more than 2 inches / 5 cm diameter.

• Heat the deep frying oil.

• Cook one puree at a time for 30 seconds each side - until they puff up and turn golden brown.

• Flavour the dough with cumin and sesame seeds.

• Stuff the purees with a small quantity of freshly cooked vegetables before frying.