Fried Bread

This bread doesn't have to be baked — you can just fry it!

Recipe author

Servings:

Table salt (fine)

0.5

Baking powder

Wheat flour (all-purpose)

Vegetable oil (sunflower or olive)

Lard (for frying)

Water

0.75

Powdered sugar (for dusting the fried bread)

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 10 % 6 g

Fats 22 % 13 g

Carbohydrates 68 % 41 g

302 kcal

GI: 0 / 0 / 100

Cooking method

Cooking time: 25 min

I always knew bread was baked, but I only recently found out there's also a delicious fried version, after catching one of the many cooking-and-homemaking shows on TV. The recipe turned out to be pretty simple, so I fried up a batch right away and was very happy with it. In a small saucepan, I stir together the flour, salt, and baking powder. In a separate bowl, I combine the vegetable oil with water. From the dry and wet mixtures I knead a dough, which I divide into about ten balls and flatten each into a pancake-shaped round. I poke a hole in the middle of each round. In a small skillet, I fry each round in lard for just a few moments per side, one at a time. Then I set them on a clean napkin and, while they're still warm, dust them with powdered sugar. I usually serve fried bread with jam or spring honey, but you can just munch on it like the doughnuts you loved as a kid. Lard works just as well swapped for chicken fat. This wonderful treat takes less than half an hour to make — and disappears much, much faster.