Divide dough into 12 balls. Flatten balls in your palm. On tabletop, with a light rolling motion roll out each piece of dough into an even 4-inch circle.

Heat ghee or oil in wok. Ghee should be very hot. Put in 1 puri. It will drop to the bottom, then float to the top and puff up. Cook puri on both sides until golden. This takes about 45 seconds. Do not be discouraged of they do not always inflate.