Yield: 18 Bakes
4 Cups of All Purpose Flour
1 ¼ Tbsp of Baking Powder
2 ½ Tsp Sugar
1 Tsp Salt
1 Tbsp Yeast
2 Tbsp of Butter (Room Temperature)
1 ½ - 2 Cups of Water
3 Cups of Coconut Oil
In a large mixing bowl, add flour, baking powder, sugar and salt. Using your hands mix well ensuring all ingredients are dispersed evenly. Add yeast separately and also disperse evenly.
Add butter and using your finger tips – rub the butter into the flour and mix well. Then slowly add water a little at a time while mixing with your hand ensuring flour absorbs the water.
The dough will start to pull together and be grainy in texture. At this point is when you lightly dust your counter with flour and place your dough on it and start to knead for 3 to 4 minutes until homogenous.
Dough should be placed back in bowl and covered with a tea towel and let sit for 10 minutes to relax.
Flour your counter top loosely and portion dough into golf size balls (loys) and roll gently with the cusp of your hands to form a nice smooth finish. Cover with tea towel again and let sit for 10 minutes.
Place your oil into a frying pan over medium heat and meanwhile, take your dough balls and flatten them gently with a rolling pin to the desired circular size about ¼ inch thick.
Place bakes into the hot oil one at a time and using a solid pot spoon, base the top of the bakes by pouring hot oil over.
Flip over immediately after and this will assist the bake in rising and swelling.
Remove from heat and place on paper napkins or brown paper to absorb additional oil.
Cut bakes open and enjoy with butter, cheese or even corned beef, saltfish buljol, fried ochro and plantains etc.