4 c All purpose flour 2 c Water
2 tb Baking powder Vegetable oil for frying
1 ts Salt
Mix the flour, baking powder and salt in a large bowl. Gradually
stir in the water until the dough becomes soft and pliable without
sticking to the bowl.
Knead the dough on a lightly floured surface 5 minutes, folding the
outer edges of the dough in toward the center.
Return the dough to the bowl, cover with a clean towel, and let rest
30 minutes to allow the dough to rise.
Shape the dough into egg-size balls and roll out on a lightly floured
board to a thickness of 1/2 inch (or thinner, for crispier bread). It
is customary to use your hands, but a rolling pin can be used as well.
Place a piece of dough between your hands and pat it from hand to
hand as you would tortilla or pizza dough, until it has stretched to
8 to 10 inches in diameter. Repeat with the rest of the dough.
With your finger, poke a small air hole in the center of each piece,
to prevent bursting during frying.
Pour approximately 1 1/2 inches of oil into a large frying pan or
saucepan (the saucepan’s greater depth will prevent the oil from
splattering) and heat over mediumm heat until the oil is hot but not
smoking.
Carefully place a piece of dough in the hot oil, slipping it in
gently to avoid splattering. Cook until the dough turns golden brown
Continued to next message…
~– GEcho 1.11+
* Origin: Renzo’s Roost * Hamilton, Ont. * (1:244/118)
Yields
16 servings