Mix whole-wheat flour and salt. Add water as needed to make firm dough. Oil your palm and knead the dough until it is pliable. Cover the dough with a damp cloth and set it aside to rest at least ten minutes.
Divide the dough in eight equal parts. Form these into smooth balls, rolling the dough between your greased plams.
Roll the dough balls into seven inch circles. If the dough sticks to the rolling pin or rolling surface, put a drop of oil on the rolling pin and on the rolling surface. Roll four or five puris before you start frying. Do not roll all the puris at once, as they will dry out and fail to puff.
Heat at least one inch of oil in a frying pan over medium high heat. When the oil is moderately hot, a small piece of dough dropped into the oil will float immediately to the top.
Place one puri at a time in the frying pan and press it with a skimmer. The puris should puff up right away. Turn the puris over. Puri should be light creamy brown on both sides. Take the puris out and place them on paper towels to absorb the excess oil.
Serve puri hot or store in covered container after they cool to room temperature.