Fijian chef Bertrand Jang, owner of the Sweet & Me cakery in Onehunga shares his recipe for Babakau (Fijian Fried Bread).
Smother it with butter and jam - Set!
Serves 5 - 6 people
350ml warm water
In a bowl, add all ingredients and mix well until it forms a wet sticky dough
Do not add ANYMORE flour, this dough will come together after continuous kneading and rest
Transfer dough onto a clean floured surface and knead firmly for about 5 to 7 minutes
Place dough back into bowl, cover with a tea towel and allow it to double in size
Once doubled, transfer dough back onto clean floured surface and cut dough in half and roll out into half an inch in width
Cut into evenly sized squares so that your bread cooks evenly on the heat
In a shallow frying pan, add oil (either canola or linseed) enough so you can shallow fry Bring temperature to medium heat before adding in dough
Carefully place your squares into the pan and allow to brown evenly on one side before turning to cook the other side
Once cooked add to a bowl with a clean tea towel or paper napkin - this helps drain excess oil
Serve hot. You can dust a mix of icing sugar and cinnamon on it or have it with butter and jam and nice big cup of tea.