Recipe: Fried Bake
Every culture has its its own spin on what can be done by throwing flour, baking powder, salt, and water into a bowl. Trinidad’s version is called bake, and it can be fried, roasted (on a roti iron), and—in fact—baked. This is the perfect food for when you’re feeling too lazy to do anything but lie on the couch even though it’s a national holiday and the only thing you’ve eaten all day are the nachos you whipped up for breakfast . . . or so I’ve heard.
Note: I’d recommend using canola oil for the frying, although I used olive when I realized I only had about a tablespoon of canola left in the bottle. I started off with 3/4 cup of oil (instead of the full cup the recipe calls for), reusing the “leftovers” several times over the next few days. Mine were on the thin side, and I’d say I made about two dozen from one recipe’s worth of dough over a few days. You can refrigerate the unused dough and stretch out your enjoyment of this Caribbean delight over a long weekend.
Fried Bake a/k/a Float
4 cups of flour
1-1/2 tsp salt
4 tsp baking powder
1-1/2 cups of water (approx)
1 cup oil for deep frying
1. Sift* together flour, salt, and baking powder.
2. Add enough water to make a soft dough.
3. Knead for about 10 minutes then leave to rest for at least 30 minutes.
4. Cut in pieces and roll each piece to 5-6 inches in dimater and 1/4 inch thick.
5. Fry in hot oil. Turn once and fry until brown.
6. Drain on paper towels.
7. EAT! (with butter and cheese or butter and jam or butter and . . . )
*I don’t currently have a sifter, so when necessary I mix dry ingredients together with a wire whisk.
(Recipe from the Naparima Girls’ High School Cookbook)