- 13 ounces flour
- 2 tablespoons baking powder
- 1 teaspoon salt
- 2 tablespoons dry milk powder
- 10 fluid ounces warm water
- Corn oil, as needed
Mix all dry ingredients together. Add 8 ounces of the warm water and mix just until blended. Add the remaining water, a little at a time, until a soft, but not sticky, dough develops. Cover and allow to rest at room temperature for 30 minutes.
Tear into 2-ounce balls and roll out flat to about 10 inches in diameter and 1/4-inch thick. Heat the corn oil in a heavy-bottomed pot or deep fryer to 350 degrees F. Gently place the pieces of dough in the corn oil and cook on each side until golden brown.
When done, carefully remove the flat breads from the oil and drain on absorbent paper towels.
This recipe was provided by professional chefs and has been scaled down from a bulk recipe provided by a restaurant. The FN chefs have not tested this recipe, in the proportions indicated, and therefore, we cannot make any representation as to the results.