Soorok (Iranian Fry Bread) is a traditional Iranian recipe for a classic yeasted bread, typically served for breakfast that's fried to cook. The full recipe is presented here and I hope you enjoy this classic Iranian version of: Iranian Fry Bread (Soorok).
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Soorok (also spelled Suruk) is a traditional, crispy, and fluffy Persian/Iranian fried bread. It is typically slightly sweet and is similar to other flat-fried breads like Native American fry bread or Indian puri. As a sweet bread it's often served for breakfast.
Ingredients:
250g plain (all-purpose) flour
1 tsp active dry yeast (or 1 tbsp baking powder)
½ tsp salt
2 tbsp sugar (or honey)
1 tbsp oil (plus more for deep frying)
180–250ml warm milk (or water)
Method:
In a mug or bowl mix together 100ml of the warm milk (or water), the yeast and the sugar. Set aside for 5–10 minutes until the yeast has activated and the mixture is frothy.
Sift together the flour and salt into a bowl. Form a well in the centre and pour in the yeast mixture and the oil. Mix together then continue adding enough of the remaining milk to bring the ingredients together as a soft, slightly sticky dough.
Turn the dough out onto a lightly-floured work surface then knead the dough for about 10 minutes until smooth and elastic. Place in a greased bowl, cover with a damp cloth and set aside to it rest in a warm place for 1 to 2 hours until doubled in volume.
Once the dough has rise, knock it back then divide into small, golfball sized portions. Working with one portion of dough at a time, turn onto a lightly-floured work surface then roll or stretch each ball into a thin, flat disc (about 0.8–1cm thick).
Heat about a 5cm depth of vegetable oil in a deep frying pan or skillet to 180°C. Once the oil is hot, carefully slide in the shaped dough (one or two rounds at a time) and fry for 1 to 2 minutes per side until golden brown and puffed up.
Remove with tongs and drain on kitchen paper.
Serve warm with a dusting of powdered sugar or a generous smear of honey. Accompany with tea.
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