This perfect afternoon snack was adapted from Barlin Ali's wonderful book Somali Cuisine.
1 c. warm water
3 Tbsps. flour
1 1/2 Tbsps. yeast (I used fast acting yeast and it was ok.)
2 c. flour
1/2 cup sugar
1/4 c. oil or melted butter
3 Tbsps. warm water
salt to taste
oil for frying
1. In a bowl, mix the warm water with the yeast and 3 Tbsp. flour; cover and set aside in a warm area.
2. Combine all the ingredients including the yeast mixture and knead to form a smooth
dough; cover and let rise until doubled in size.
3. Cut into balls of about 3 inches in diameter.
4. Roll out until eat ball is about 1/4 inch thick.
5. Cut into 3 equal pieces.
6. Fry until golden.