*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
**Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-)Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.
The dough was far too sticky for me to work with. In order to flatten it with my fingers I had to use quite a bit of flour on the countertop to get it to where I could work with it. I would use this again but I would cut back the water a bit.
This was pretty good. I was looking for a quick bread to go with our soup besides my usual go-to sourdough biscuits and this did the trick. I almost rated this at 3 stars however because of the lack of important details in the directions. The directions don't tell you to flatten the dough at all which is quite essential information! I could tell from the type of recipe and the photo that the dough needed to be flattened before cooking so I did but someone who is a cooking novice might not know that and just do what the directions say: To form dough into a ball with your hands and then move on to frying. If left in ball form I think it would be VERY difficult to fully cook the bread in the middle without burning the outside since I had a hard enough time with that even with flattened dough. And since the recipe didn't say to flatten the dough at all I had to guess at how thick to make the pieces and didn't guess overly well. I flattened to about 1/4-3/8" or so each but the dough rose while cooking to about twice that so as I mentioned I had a hard time getting the bread cooked in the middle without burning the outside. I would start with thinner dough next time to get a more golden exterior with a non-doughy middle. All that said these were pretty tasty and quick to make so I will probably try it again with those changes. I think they would also make a yummy doughnut-like dessert treat rolled in powdered sugar or cinnamon sugar after frying.
I double the recipe and don't mix all of the water in at once. Make a pocket in the center and mix as you go. The more stuff that comes off your hands and goes back into the bowl will make the next pieces a little more tough. Shape them about the size of a "honey bun". I drain them on paper until cooled then I place them into a plastic bag to soften up. I also make "snow ball" by cooking round balls and dropping them into powder sugar after they cool. Rotate and repeat the balls about three times. Make them bigger than a walnut and watch the fun.