Modes

Ingredients

• 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

• 3 to 4 cups high-heat cooking oil, for frying

Instructions

Prepare the Dough

In a medium bowl, combine the flour, baking powder, and salt. Stir to mix.

Add the vegetable shortening and cut it in with a pastry cutter or two forks until the mixture looks flaky.

Pour in the water all at once and stir with a fork until a soft dough forms.

Turn the dough out onto a heavily floured surface and knead 10 to 12 times. The dough should be soft but not sticky.

Cover the dough and let rest for 15 minutes.

Shape the Dough

Divide the dough in half. Place one half in a plastic bag to keep it from drying out.

Roll the other half into a rectangle about 10 inches long and 5 inches wide.

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

Repeat with the remaining dough.

Fry the Bread

Pour the oil into a deep-sided Dutch oven or heavy pot until it is about 3 inches deep.

On the largest burner of the Wolf Induction Cooktop, heat the oil at 7.5 to 9 on the control panel until it reaches at least 375°F.

Gently add one piece of dough to the hot oil and hold it down with a slotted spoon or spatula for 10 to 20 seconds, or until it starts to puff up.

Turn the dough over to brown the other side.

Remove from the oil and drain on paper towels.

Serve & Hold

To keep the breads warm while frying the rest, place them in a 200°F oven set to Convection mode.

Serve warm with honey.