Ingredients:
400g of flour
1 package of active, dried, yeast or 20g of fresh yeast
1 tbsp of softened margarine, lard, or salted butter
20ml of warm water
6g of salt
oil for frying
Method:
Pour the baker's yeast into a bowl and add a little warm water and a pinch of sugar. Set aside in a warm place for about five minutes, or until foaming.
Sift the flour into a bowl, cut in the margarine, lard or butter then add the yeast mixture. Stir to combine then add the warm water progressively until you obtain a flexible dough.
Turn the dough out onto a lightly-floured work surface and knead for five minutes until smooth and elastic (it must not stick to your worktop by the end of this time).
Form the dough into a ball then place in a greased bowl. Turn a the dough a few times to coat in oil, cover with a damp cloth and set aside in to prove in a warm place for about two hours, or until doubled in volume.
Knock the dough back to remove the excess gas, then divide into six equal portions.
Spread the dough balls slightly using a rolling pin until about 1.5cm thick.
Heat oil in a deep frying pan over medium heat.
Once hot use to fry the bokits, flipping them regularly to obtain even cooking.
Drain on adsorbent paper then split each in half and fill with your choice of sandwich filling.
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