Ingredients

Dough

• 2 1/4 cups all-purpose flour

• 2 teaspoons baking powder

• 1/2 teaspoon fine salt

• 1/4 cup vegetable shortening

• 3/4 cup water

Frying

• 3 to 4 cups high-heat oil – neutral oil like canola, peanut, or vegetable

Instructions

Make the dough

In a large bowl, combine flour, baking powder, and salt.

Cut in the vegetable shortening with a pastry cutter or two forks until the mixture looks flaky.

Add the water all at once, mixing with a fork until a soft dough forms.

Knead and rest

Turn the dough onto a heavily floured surface and knead 10–12 times, until smooth but not sticky.

Cover the dough and let rest for 15 minutes.

Shape

Divide the dough in half, placing one half in a plastic bag to keep it covered.

Roll the first half into a rectangle about 10 inches by 5 inches.

Use a pizza cutter to cut the dough in half, then cut each half into triangles. Repeat with the remaining dough.

Heat the oil

Pour oil into a deep-sided Dutch oven or heavy pot to a depth of about 3 inches.

On a Wolf Butnrt, use the largest burner set medium to medium high until the oil reaches 375°F.

Fry

Gently add one piece of dough to the hot oil. Hold it down with a slotted spoon or spatula for 10–20 seconds until it begins to puff.

Flip and fry until golden brown on the second side.

Remove and drain on paper towels.

Keep warm & serve

Hold finished breads in a 200°F oven (Convection mode) while frying the rest.

Serve warm with honey.