Poori (whole wheat indian bread)

1/2 c  Whole wheat flour
    1/2 c  Self-rising flour
    1/3 c  buttermilk
 
  Makes 8
  
  Additional whole wheat flour Peanut oil or corn oil for deep frying
  
  Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. Mix
  in buttermilk.  Knead dough on lightly floured surface 2 minutes. Cover and
  let rest 15 minutes.
  
  Divide dough into 8 pieces.  Roll 1 piece into smooth ball (keep remainder
  covered with towel).  Dust generously with whole wheat flour and roll into
  5-inch-diameter circle, dusting with flour to prevent sticking. Cover.
  Repeat with remaining dough.
  
  Pour oil into wok or medium saucepan to depth of 3 inches.  Heat to 375
  degrees.  Add 1 dough round to oil; dough will sink to bottom. When dough
  starts to rise, gently press in center with back of slotted spoon until
  bread puffs.  Turn and cook until light brown, about 20 seconds. Transfer
  to paper towels uning slotted spoon. Keep warm while cooking remaining
  dough.  Place on platter and serve immediately.
  
  Bon Appetite