Panamanian Fry Bread Hojaldras Recipes

HOJALDRES

Steps:

• Mix all the dry ingredients in the bowl of a stand mixer.
• Make a well in the center and break the egg in the center of this well. Add the oil.
• Using the dough hook, mix the ingredients at low speed, gradually incorporating the water until obtaining a smooth and homogeneous dough. The given amount of water is approximate and depends on the quality of the flour that is used.
• Place the dough on a lightly floured work surface, cover it and let it rest for 2 hours, away from drafts.
• Divide the dough into 12 to 15 pieces and form balls the size of a golf ball.
• Pour a large amount of oil into a skillet and heat.
• On a lightly oiled work surface, flatten each ball and, using both hands, stretch it until it is round, thin and flat (about ¼ inch / 5 mm thick).
• You can also use a rolling pin to flatten them.
• Fry each bread a few minutes on each side until golden brown.

PANAMANIAN FRY BREAD (HOJALDRAS)

Steps:

• 1. Whisk together the flour, baking powder, salt and sugar. Make a well about the size of your fist in the flour mixture.
• 2. In a small bowl, thoroughly whisk together the milk, 3 Tbsp oil, and egg. With a wooden spoon, stir the milky mixture into the flour well, stirring until all ingredients are fully incorporated.
• 3. Knead the dough in the bowl for about a minute or until it turns into a ball that doesn't stick to the sides of the bowl. If it's too sticky, add more flour; if it's too crumbly, add water, 1 tablespoon at a time until it forms into a ball. Transfer to floured surface and knead until the dough is soft and elastic. Wrap dough in plastic and refrigerate for at least 2 hours. (To save time, you can can prepare the dough up to this step, and all that's left in the morning is frying the dough.)
• 4. Remove dough from refrigerator and pinch off pieces of dough about the size of a gold ball. Pinch and stretch the dough into 5-inch ovals. They should be roughly shaped and not necessarily even ovals all around.
• 5. Heat the 2 cups oil in a heavy saucepan over medium heat. Drop the flattened dough pieces into the hot oil and wait for them to rise to the surface, about 2 minutes. Turn them over to allow the other side to brown for about 30 seconds.
• 6. Use a slotted spoon to transfer them to triple-layered paper towels to absorb excess oil. Let cool, then lightly dust with powdered sugar (or a cinnamon/sugar mix). Serve immediately.