Method

Combine flour and baking powder in a bowl. Add olive oil. Mix it in until the flour has a light, loose consistency. Combine sugar and water. Pour into flour mixture gradually. Mix and add more water as needed. The mixture should have a spongy consistency.

I would typically just roll off the mixture at this point, but you can leave it to rise for about 30 minutes and then roll it off.

Flour the board that you plan on rolling the dough on. Do not use all the flour at once. You can start with a handful and add as needed. Ensure that your hands have flour on them so that the mixture would not stick to your hands.

Grab a handful of dough or use a spoon for scooping the dough onto the floured board. Gently knead the dough, once smooth use rolling pin to form a circle about ½ inch thick. Cut into triangles. If you prefer a round bake, use a bowl to form the bake.

Heat 2 cups of oil in pan. Add more oil if needed. I would suggest a medium heat. Once oil is hot, place as many triangles as can fit into the pan. The amount will depend on the size of pan, you are using.

Turn the bakes constantly to ensure they are burning, once they are golden brown on both sides, you can remove from pan. I would normally have several sheets of paper towels in a bowl to absorb excess oil.

You may need to add more oil to the pan as you fry each batch, because bakes tend to absorb oil.

Yield 18 – 20 bakes

Prep time 5 minutes

Cooking time 30 minutes