Ingredients

• 560 g plain white flour, sifted
• 1½ tsp salt
• 1 packet fast-acting yeast
• 275 ml lukewarm water
• 12 tbs oil, plus more for deep-frying
• 50 g icing sugar

Method

Step 1

Sift the flour with the salt and mix in the yeast.

Step 2

Add the water a little at a time and mix to form a firm dough.

Step 3

Knead the dough until it is smooth and elastic, shape it into a ball and leave it, covered, in a bowl for about half an hour.

Step 4

Divide the dough into 4 balls, and again divide each of these into 4, making 16 altogether.

Step 5

On a lightly floured board roll each ball in turn into a disk no thicker than 1.5 mm. Then, using a pastry brush, brush 1 tablespoon of oil over 3 disks and stack them on top of each other topping with a fourth.

Step 6

Press down lightly with a rolling pin.

Step 7

Each stack should not be more than 5 mm thick.

Step 8

Repeat, making 4 breads in all.

Step 9

Heat enough vegetable oil in a large frying-pan and deep-fry the breads over a medium to high heat, one at a time, until light brown.

Step 10

They should not be too crisp.

Step 11

Remove and drain.

Step 12

Sift the icing sugar over the hot breads, on both sides.