Ingredients:

  • 375 g all-purpose flour
  • 12 g baking powder
  • 6 g salt
  • 42 g vegetable shortening
  • 240 ml warm water
  • 475 ml vegetable oil

Instructions:

  1. In a large mixing bowl, whisk together the 375 g all-purpose flour, 12 g baking powder, and 6 g salt.
  2. Add 42 g vegetable shortening and use your fingertips or a pastry cutter to blend it in until the mixture resembles coarse crumbs.
  3. Slowly pour in 240 ml warm water, stirring gently with a spoon until a soft dough forms; stop mixing the moment the flour is incorporated.
  4. Turn the dough onto a lightly floured surface and gently shape it into a ball.
  5. Cover the dough with a clean kitchen towel and let it rest for 30 minutes to relax the gluten.
  6. Heat 475 ml vegetable oil in a cast iron skillet over medium-high heat. Test the temperature by dropping a small piece of dough into the oil; it is ready when the dough sizzles and floats immediately.
  7. Divide the dough into 8 equal portions and pat each into a disk about 1.25 cm thick.
  8. Carefully slide each piece into the hot oil, cooking in batches if they don't fit in one layer.
  9. Fry for about 2-3 minutes per side until the bread is mahogany-colored and puffy.
  10. Use a slotted spoon to remove the bread from the oil and drain on paper towels.