Fried Bread
Ingredients
2 tsp or a packet of yeast
3 tsp of sugar
4-5 cups of plain flour
1-2 Litres of oil (depending on the size of your pan)
Pantry staples:
Pinch of salt
3 cups of warm water
Method
Place the warm water and sugar in a large bowl and stir until the sugar has dissolved.
Sprinkle over the yeast and leave for 5–10 minutes, until it becomes foamy (blooms).
Add 3½ cups of flour and the salt, then mix until a dough starts to form.
If the dough is still sticking to your hands, add ½ cup increments of flour, mixing and kneading as you go. Continue until the dough is slightly sticky but soft and elastic, not dry or crumbly.
Cover and leave the dough to rise in a warm place for at least 20 minutes, or until it has doubled in size.
Heat your oil in a frying pan over medium to high heat.
Turn the dough out onto a lightly floured surface and gently press it out until it is about 1–2 cm thick.
Cut the dough into pieces using a knife (pro tip: a plate works well). Check the oil temperature with a chopstick — if bubbles form around the base, it’s ready.
Carefully place the dough into the hot oil, laying it away from you to avoid splashes. Cook until golden, focusing on colour rather than time.
Flip once golden, cooking until evenly coloured on both sides. Use tongs to let excess oil drip off before transferring to a tray lined with paper towels (pro tip: an egg tray works great too).
Repeat until finished — fair warning, you might be making fry bread for life after this