Luchi (Puffed Flatbread)

Mix the ingredients well and by adding water little by little prepare the dough in such a way that it can easily be rolled with a rolling pin.

From the dough make 6 balls by shaping them round.

In a frying pan heat an adequate amount (so the luchi can be submerged) of soybean oil.

Now roll the flour balls thinly with a rolling pin (approximately 3-inch diameter) and carefully release them into the hot oil so that the hot oil does not splash up.

For frying, a wire strainer is better.

When the luchi puffs up and the bottom side takes on a brown color, flip it, and when the other side also becomes brown, drain the oil and remove it.