Ingredients
3 1/2 Cups All Purpose Flour
1 1/2 Teaspoon Dry Yeast (Fast Rise)
1 1/2 Teaspoon Salt
5 Table Spoons Brown Sugar
3 Table Spoons Honey
1 1/2 Cup (warm) Water
5 Teaspoons Oil
Mix the yeast in a cup with the 1 Cup of (warm) water, brown sugar and honey, set this aside and check on it occasionally. In a large bowl mix 3 Cups of Four and the Salt, combine these ingredient and then set this aside until the yeast is ready; you will know it is ready for use when you see the foam (from the yeast) floating on the top of the water.
Have a 1/2 cup of water and a 1/2 cup of flour close by for use. Combine the yeast/water mixture and the flour and begin to kneed this together. Add additional water slowly to the mixture until the dough is soft in your hands. Form the dough into a ball, sprinkle additional flour over the dough as required to kneed it into a nice soft ball of dough. Once the dough is firm (but not too firm) sprinkle a little more four on the ball of dough, place it in the bowl, place a tea towel over the bowl and set this aside.
After about one hour the dough is ready for the pan. If you used regular yeast you will have to punch down the dough at this point, kneed it again and set it aside for another hour before you can proceed to pan frying. Be careful, with all that sugar the dough could rise very fast under some conditions, so check on it every 30 minutes. If the dough ball is about twice the size it was at start then you are ready to fry it.
When the dough is ready take a knife and cut the dough into smaller balls of about 5 cms (2 inches) in diameter. Heat your pan to about 200 Degrees F (this is about setting 7 or 8 on most electric range tops) and add about 1 tea spoon of oil (I like to use peanut oil). The pan is ready when the oil just begins to smoke, be careful you do not wait too long after it begins to smoke before using the pan. While you wait take the small dough-balls, a rolling-pin, and flatten the balls into disks of about 1/2 cm thick.
When the pan is ready, pan fry the bread dough disks for about 1 minute per side (parts of the bread will be golden to dark brown, do not let the bread burn). Add more oil (1 tea spoon at a time) as required to lubricate the bread on the pan. Remove the excess four that will accumulate in the pan; this will burn if you don't wipe it away.
This recipe should make about 15 pieces.
Bon Appetite.
Curry Bob