This traditional Turkish fried dough is made by rolling small pieces of soft, yeasted dough and frying them in hot oil until puffed up. A classic at breakfast and picnics, the crisp dough is best paired with cheese and jam.
Mix the warm water, instant yeast and sugar and leave for a few minutes. Add the flour and salt and knead into a soft, slightly sticky dough.
Cover the dough with a damp cloth and leave in a warm place for about 45 minutes, until doubled in size.
Take walnut-sized pieces of the risen dough and flatten with your hands or a rolling pin. Fry in hot oil until golden on both sides. Warning: keep the oil at medium-high heat. Drain on paper towels and serve hot.
Important: letting the dough rise fully makes the fried pieces puff up with hollow centers. Dough that has not risen will be heavy and greasy. Warning: keep the oil at medium-high heat. Very hot oil burns the outside while leaving the inside raw; cold oil makes the dough absorb oil. Contains gluten (flour). Serve hot.
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