Put the chapati flour and sea salt in a large bowl. Mix briefly. Slowly add the water, stirring until a dough begins to form. Add the vegetable oil and mix once more. Tip the dough out onto a well-floured work surface and knead it for 3-4 minutes. Add just a little more chapati flour if necessary to prevent the dough from sticking.

Once the dough is smooth, form it into a ball and place it in a lightly oiled bowl. Cover with a clean, damp cloth and set aside for 30 minutes. At this stage the dough is ready to use. Alternatively, cover and set aside in the refrigerator for up to 24 hours.

To make the puris, heat the oil for deep frying to about 180C/350F. Divide the dough into 6 equal pieces, form each into a ball and keep covered with a clean, damp cloth while you work. Lightly oil your work surface and rolling pin. Working with one puri bread at a time, roll out the dough into a 15cm circle. Carefully place the rolled-out dough into the hot oil and use a spoon to pour hot oil over the top of the puri bread. It will begin to balloon and puff up immediately. Fry for about 30 seconds, or until golden and coloured on the bottom. Flip the puri bread and fry for a further 20-30 seconds on the other side.

Use a slotted spoon to remove the fried puri bread from the pan. Set aside on a plate lined with kitchen paper. Repeat the process with the remaining dough until all 6 puri breads have been fried. For the best taste and texture, eat puri bread fresh and serve them soon after frying. You can enjoy puri bread with your favourite curry sauces.