Petulla (Albanian Fried Bread)
A simple, versatile fried dough that is crispy on the outside and soft on the inside. Perfect on its own or served with dips, cheese, or jam.
Serves: 4
Time: 15 minutes active + overnight proving
Ingredients
3g dried yeast (or 6g fresh yeast)
350g water
1 egg
500g plain flour
1 tsp salt
2 tbsp olive oil
Neutral oil (e.g., sunflower), for frying
Method
In a large bowl, combine the water with the yeast and let it sit for a few minutes until dissolved.
Add the egg and mix to combine.
Slowly add the flour a bit at a time, mixing after each addition. Add the salt and olive oil, then mix vigorously for a couple of minutes until a smooth, sticky dough forms.
Cover the bowl and place it in the fridge overnight. If you want to make it on the same day, leave it out at room temperature for 3 hours.
When ready to cook, heat a generous amount of neutral oil in a frying pan over medium heat.
Prepare a small bowl with water and a splash of oil for the spoons. Dip two spoons into the water and oil mixture, then scoop tablespoon-sized mounds of dough into the hot oil.
Fry until golden and puffed on each side, about 2-3 minutes per side. Drain on paper towels and serve warm.
