Fried Bakes or Floats - flour

Method

• Using a sieve over a large bowl, sift together flour, baking powder, 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 dough is soft, but not sticky, transfer it to a lightly floured work surface.
• 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.
• 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.
• 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. 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 favorite stew or casserole.