Fricassé [Traditional Tunisian Fried Bread]


Mehudar white spelt flour
3 Tablespoons sugar
1 Heaped tablespoon salt
¼ Cup Oil
3 Tablespoons dry yeast
2 ½ – 3 Cups water (add slowly)


Mix everything apart from the salt. Add the salt towards the end.
The dough should be soft, but not sticky.
Cover the dough and leave it to rise for half an hour, until it has doubled in size.
Punch the dough to reduce its volume, and divide into three portions.
Roll each portion to an even flatness, and cut out circles.
Warm the oil, and fry the dough two minutes on each side, until golden brown.
Tip: Place the dough into the oil the same way up that it was sitting on the work counter. If you turn it upside down, the roll comes out hollow.

For this recipe you can use any one of the following flours:

White Spelt Flour, White Sifted Flour