Steps
- Mix 280g of all-purpose flour and 7g of instant yeast. Gradually add most of 240ml of lukewarm water, adding the rest only as needed for a soft dough.
- Knead for 10-15 minutes, until smooth and elastic. Cover and let rise for 1 hour, until doubled.
- Punch down and divide into 10 pieces. Flatten into ovals about ¼in / 5mm thick.
- Heat 2in / 5cm of vegetable oil in a deep saucepan to 350°F / 175°C. Fry in batches for 4-5 minutes per side, until puffed, golden, and cooked through. Drain on paper towels.