1/2 c Whole wheat flour
1/2 c Self-rising flour
1/3 c Buttermilk
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