Bengali Lucchi or 'FRYBREAD'
Ingredients:
1)Flour (400 gm can make up to 20 or more pieces of Frybread)
2)1 egg
3)1 tablespoon of soyabean oil
4)1 teaspoon salt
5)water (as applicable to make the dough to mix all ingredients)
6)less than half a teaspoon of yeast (NOT NECESSARY and if possible to be avoided)
Le method:
Mix all ingredients in a bowl.Add water as applicable but not too much or the flour would get too wet and more flour would need to be added to compensate for the excess water.
WARNING:if dough is made by hand it would be sticky to your hands at first but as you mix the ingredients with necessary applicable water the dough would come out nicely and all the sticky flour on your fingers would add up to the complete dough.
To make the dough soft tear it up,and put together again and beat it up again with soft punches.An action I feel comfortable with but you may use whatever methods you know to make a dough soft.The outcome of a soft dough results softer bread when its done otherwise its possible the bread would become too hard to eat if the dough is not done right.
Roll,tear and join it up again with your both hands until dough is soft.
Tear off a part of the dough the size you can take up with your five fingers and roll it up with your palms.
Take a rolling pin to flatten and shape the dough on a flat clean surface until it's nice and thin.Repeat this process for the remaining dough.
Drop the flat thin dough in hot oil as you dip fry.The 'Lucchi' would cook immediately.Use a spatula with holes on it so to drain the excess oil.Also use kitchen tissue to place on a plate of bowl where you serve the frybread to soak all the remaining excess oil.
Serving suggestions:
Its good as a snack and can be complimented with the previous fried mash potatoes.It also goes well with vegetable stew or chicken/beef curry.
GOOD EATING!!!!