- Bake: A circular thick but flattish bread, made of flour, water and baking soda; fried (FRY BAKE)
- 2 cups all-purpose flour (329 grams)
- 2 1/2 teaspoons baking powder + (In addition I use 1 teaspoon of instant yeast)
- 1/2 teaspoon sugar
- 1/2 teaspoon salt
- 2 tablespoons unsalted butter, softened (I use 3 tablespoons of butter, flakier bake)
- 3/4 cup warm water (I melt the 3 tablespoons of butter in the warm water)
- Vegetable oil, for frying
Equipment (Optional but I recommend)
- Kitchen Aid Stand Mixer (Fast, Easy, no need to get your hands in the flour)
- Using a sieve over a large bowl, sift together flour, baking powder, instant yeast(optional), sugar, and salt. Add the butter and, using your fingertips, work it into the flour mixture to form pea-sized pieces. While stirring with a wooden spoon, slowly add water in a stream, until the flour starts to leave the sides of the bowl. When the dough is soft, but not sticky, transfer it to a lightly floured work surface. I use the Kitchen Aid Stand Mixer instead of hand kneading. I knead the dough in the mixer for 8 minutes or until it stops sticking to the sides.
- Knead the dough, divide and roll the dough into small balls the size of golf balls. Cover the dough balls with a damp paper towel, covered by a regular kitchen towel, and let rest for 10 minutes. I put mine in a warm oven (170 F/ 76 C) for 20 minutes.
- Knead the dough balls for a second time until smooth and soft to the touch, and let rest, covered again with the 2 towels, about 10 minutes more. I let mine rise for 20 minutes to get a fluffier bake. Using a rolling pin, roll each dough ball into a 4-inch disk
- Pour the oil into a wok to a depth of 2 inches. Place the pot over medium heat and heat until a deep-fry thermometer reads 375 degrees F. I splash hot oil over the top while cooking. See video.
- Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Serve with Trinidadian dal, rice, and bhaji, or your favourite stew or casserole.
|Bake dark on the outside or raw inside?||Try reducing the temperature of your oil. Your oil may be too hot. The ideal temperature for frying is 350-360 F |
|Bake does not float / ‘puff up’?||Try adding yeast to your next batch or don’t roll the discs to thin or splash oil over the bake while frying (See video above).|