2 cups of plain flour
1 tsp of active yeast
1 cup of water
Pinch of salt
1 Tbsp sugar
Oil for deep frying
1. Add all dry ingredients to a bowl
2. Mix yeast with warm water and mix well. Let sit for a couple minutes.
3. Using a knife mix through the water and yeast mix to make a dough. Add more warm water if you need it to make doughy texture or add more flour if required.
4. I mix with a knife as I find the less you handle the dough the better.
5. Knead the dough into a ball then cover with glad wrap and place in a warm place for about an hour – dough should double if not triple in size
6. Once its risen go back add flour and knead again into a ball then cover again and leave until dough doubles or triples in size
7. Repeat step 6 one last time
8. Heat oil in pot (for deep frying) needs to be hot enough to cook but not to burn. My stove top has 6 power levels, I pop it on 5.
9. Roll your dough out onto a floured board, press out until the dough is about 20cms thick and cut into squares. Just use your fingers to stretch it out for cutting you don’t need a rolling pin.
10. Cut off a small piece for testing oil heat and pop into oil. If it drops to the bottom and starts bubbling and then puffs out and pops to the top you have a great temp. They should take about 5 mins to cook through. I use a medium sized pot and can fit about 3 medium sized pieces in the pot at once. Yes sorry you have to cook them in batches unless you have a massive fryer. They should puff up, keep flipping in the oil until golden brown.
11. Once cooked drain on paper towel and serve hot and fresh.
The bread should be crispy on the outside and light and fluffy on the inside. Amazing just just butter but can be eaten with jam and cream, makes awesome bread for soups. Best eaten freshly cooked but if leftovers we just bung into a toasty machine for a minute to heat and make crunchy again. Enjoy!