Farsi puri

Method

1. 1 Squeeze the lard into the flour with your fingertips until it forms a ball that holds its shape.
2. 2 This dough-grinding test is mandatory; if there's not enough oil, the pastry won't be crispy but hard.
3. 3 Knead with very little water for 8 minutes until a firm dough forms, then let it rest for 30 minutes.
4. 4 Roll out the dough to a thickness of 2 mm, then cut it into 6 cm discs and poke a few holes with a fork.
5. 5 Frying in oil at only 150 degrees for 6 minutes will cause the puffed-up cakes to become hollow, not crispy and airy.
6. 6 Remove from heat and let cool completely before storing in an airtight container.

With an appliance

• Air fryer 59 min

  Replace step 5: spray oil evenly on both sides of the perforated dough plate, fry in an air fryer at 155 degrees for 13 minutes, flip at the 8th minute to make the pastry crispy and fluffy without puffing up; step 6 remains unchanged.