A delightful twist on the classic Caribbean fry bakes, perfect for breakfast or a snack.
In a large mixing bowl, combine the flour, baking powder, salt, sugar, and yeast.
Mixing the dry ingredients thoroughly ensures an even distribution of the leavening agents.
Add the shortening to the dry mixture and rub it in until the mixture resembles coarse crumbs.
Using your fingertips to rub in the shortening helps to incorporate it evenly without overworking the dough.
Gradually add the warm water to the mixture, stirring until a soft dough forms.
Add the water slowly to avoid making the dough too sticky; you can always add a little more if needed.
Knead the dough on a lightly floured surface until smooth and elastic.
Kneading develops the gluten, which gives the fry bakes their structure and chewiness.
Cover the dough with a damp cloth and let it rest for 30 minutes.
Resting the dough allows the gluten to relax, making it easier to roll out.
Divide the dough into 12 equal pieces and shape each into a ball.
Use a kitchen scale for precise portions if you want evenly sized fry bakes.
Roll each ball into a circle about 1/4 inch thick.
Lightly flour the rolling pin to prevent sticking.
Heat the oil in a frying pan over medium heat.
Test the oil temperature with a small piece of dough; it should sizzle immediately.
Fry each dough circle until golden brown on both sides, about 2 minutes per side.
Avoid overcrowding the pan to maintain the oil temperature.
Remove the fry bakes from the oil and place them on paper towels to drain excess oil.
Blotting the fry bakes helps to keep them crisp and reduces greasiness.
Serve warm with your favorite accompaniments and enjoy!
Pair with savory or sweet toppings for a versatile dish.
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