Measure flour in bowl. Slowly add about 3/4 cup warm water, just enough to form a firm dough, and knead till smooth. Cover, let rest at least 1/2 hour, and knead again briefly. If resting more than 1 hour, punch and knead dough again before rolling out. Divide into small balls about golf-ball size, and roll out into 6" rounds on an oiled board. Heat vegetable oil in a wok or saucepan. Add a little salt to the oil to keep it from smoking. Fry the puri one at a time, holding them under the oil on the first side until they puff. Turn and fry till light brown; drain. Serve as soon as possible; these breads are not as good later. Puri are traditionally served with any or all of the following: Chana, Black-eyed Pea Curry, Spinach Dal, Potato Curry, Brussels Sprouts, and anything with yogurt in it; Potato Curry is the best. For spicy puris: When making the dough, add to the dry ingredients pinches of: turmeric hot pepper cumin/coriander powder hing