115.Purees - deep fried puff bread : Food Combining Hay Diet

The full text of the book published by Bloomsbury. Author Peter Thomson

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


  • 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.