Sift the two types of flour into a large enough bowl. Add salt and oil (1). Work in the oil with your fingertips until the mixture resembles coarse bread crumbs. gradually add water and work it in, forming a soft ball of dough. Knead the dough on a clean countertop for 10 to 12 minutes until it is smooth, pliable, but not sticky. Shape the dough into a ball, brush with oil (2) and place in a plastic bag. Leave to rest for 30 minutes.
Then knead the dough again, divide into equal-sized balls and cover with a dishcloth. Roll out one by one into patties of about 14 cm ø, dusting patties and work surface with flour.
If there is enough space, roll out all the balls, place them against each other and cover with cling film.
Oil about2, 5 cm high in a karhai, a wok or a small frying pan mold and bring to maximum temperature over medium heat. Take the first patty and place it carefully on the surface of the hot oil to avoid splattering. It might sink to the bottom, but should pop up again in seconds and begin to sizzle. Using a turner, gently but quickly press the patty into the oil. Within seconds, it will puff up. Push the patty to the edge of the frying pan and turn it to the other side to avoid splattering. Bake from the other side for about 10 seconds. Remove
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