Mix the flour and salt until well combined. Add warm water a little at a time and knead until a soft, non-sticky dough is formed. Once the dough is ready, leave it in a bowl and set aside covered for about 20 minutes.
When enough time has passed, knead the dough again and roll it into a log shape. Cut into 8 equal slices and roll into balls. Dust generously with flour and roll into circles of about 1/8″ thickness and lay them without overlapping much on a plate or parchment paper/foil/clingfilm.
When you have just 3-4 more pooris to roll, heat oil and bring it to smoking point. Drop in a small piece of dough and check if it quickly sizzles and rises to the surface. That’s your cue to get started on frying the pooris. Very gently pick the rolled poori, starting with the one you rolled first, and ease into the hot oil. Work with one poori at a time. Once you have a poori into the oil, use a slotted spoon and move the oil around so it cooks evenly.
Once it is puffed on one side, carefully flip over so both sides are cooked and have brown spots. Transfer to a plate lined with kitchen paper to drain and continue with the remaining rolled pooris.
