Chris sent in this recipe after reading an article we published about flatbreads in the local newspaper The Camden New Journal. He says: “This is an adapted recipe as traditional dumplings are done by the eye without scales!”
200g self raising flour or 200g plain with 1 level teaspoon baking powder.
100ml approx. warm water
2 tablespoons oil (coconut or olive or veg oil is fine)
1 tablespoon sugar (optional)
Large pinch of salt
Oil for deep frying
Large bowl - place flour and salt sieve if possible.
Dissolve sugar in warm water if using.
Make a well slowly add oil and half of water. Mix with your heel of hand to incorporate liquid.
Keep adding liquid whilst kneading in the bowl.should be sticky but after 5 or 10 minutes smooth.
Rest dough in bowl covered for 30 minutes.
Check dough will be puffed up remove onto lightly floured surface.
Divide in 6 large or 8 small pieces .
Individually knead each piece into a round ball. May be 2 or 3 minutes. Set aside.
Put oil to heat now.
Repeat for all dough make balls .Place on surface or large bowl.cover with cloth/wet paper towel and rest for 10 -15 minutes.
When oil is boiling get each ball ready for frying.
In your hand knead and flatten to a small disc.
Add 1 or 2 discs to v hot oil continue to baste should puff up and then continue to flip each disc for 2 or 3 minutes till golden brown.
Repeat till all disc are dried and place on paper towels to drain excess oil.
These are great on their own. Or stuffed with cheese or anything you like. Either warm or cold.
If you decide to make a large or double batch. You can freeze at small ball phase after 10 minute second resting stage for use later on.