1/2 c Whole wheat flour 1/3 c Buttermilk
1/2 c Self-rising flour
Makes 8
Additional whole wheat flour Peanut oil or corn oil for deep frying
Combine 1/2 cup whole wheat flour and self-rising flour in medium bowl. Mix
in buttermilk. Knead dough on lightly floured surface 2 minutes. Cover and
let rest 15 minutes.
Divide dough into 8 pieces. Roll 1 piece into smooth ball (keep remainder
covered with towel). Dust generously with whole wheat flour and roll into
5-inch-diameter circle, dusting with flour to prevent sticking. Cover.
Repeat with remaining dough.
Pour oil into wok or medium saucepan to depth of 3 inches. Heat to 375
degrees. Add 1 dough round to oil; dough will sink to bottom. When dough
starts to rise, gently press in center with back of slotted spoon until
bread puffs. Turn and cook until light brown, about 20 seconds. Transfer
to paper towels uning slotted spoon. Keep warm while cooking remaining
dough. Place on platter and serve immediately.
Yields
8 servings