Ingredients:

  • 500g all-purpose flour
  • 20g baking powder
  • 8g fine sea salt
  • 350ml whole milk
  • 1 tbsp shortening
  • 1 liter neutral oil for frying

Instructions:

  1. In a large mixing bowl, whisk together the all-purpose flour, baking powder, and fine sea salt until well combined.
  2. Using your fingertips, work the shortening into the flour mixture until it resembles coarse crumbs.
  3. Slowly pour the 350ml whole milk into the dry ingredients. Use a wooden spoon to stir until a shaggy dough mass forms.
  4. Turn the dough onto a lightly floured surface and knead very gently for 5-10 times until the dough is just smooth. Do not overwork. Cover and let the dough rest for 15 minutes to allow the gluten to relax.
  5. Divide the dough into 8 equal-sized balls. Pat each ball into a flat disk and stretch by hand until it is approximately 6-8 inches in diameter and roughly 1/4 inch thick.
  6. Heat 1 inch of oil in a heavy-bottomed cast iron skillet to 350°F (175°C). Carefully slide one disk into the oil. Fry for 1-2 minutes per side until deep golden brown and puffed. Drain on a wire rack.