Some of us are al­ways look­ing for a way to cut ex­tra calo­ries from our di­et but it's a dif­fi­cult chal­lenge to give up our Tri­ni sta­ple dish­es like dou­bles, roti and fry bake. To sat­is­fy those crav­ings, we have a de­li­cious fry bake recipe that in­cor­po­rates whole wheat flour. The bake re­mains soft while pro­vid­ing a hearty boost that you do not achieve with white flour alone. Try it out and share with your fam­i­ly and friends. Make sure to try it out with your favourite talka­ri, we rec­om­mend this fry bake with buljol on a Sun­day morn­ing.

Elizabeth Bissessar

In­gre­di­ents

3 cups White Flour

1 cup Whole Wheat Flour

2 ounces but­ter

1 tea­spoon salt

1 Ta­ble­spoon sug­ar

3 tea­spoon bak­ing pow­der

1/2 tea­spoon yeast

1 1/2 cups warm wa­ter

1 1/2 cups oil for deep fry­ing

Elizabeth Bissessar

Di­rec­tions

1 Place all dry in­gre­di­ents in a large bowl, mix well.

2 Start adding warm wa­ter and grad­u­al­ly knead in­to a soft dough.

3 Let the dough rest for half an hour.

4 Take the dough and break in­to pieces and roll in­to balls (the size of a ten­nis ball).

5 Flat­ten each piece of dough us­ing a rolling bin in­to round cir­cles.

6 Take each flat­tened cir­cle in­to the hot oil. Whilst fry­ing, turn on each side un­til both sides are a light gold­en colour.

7 Place in nap­kins to ab­sorb any ex­cess oil.

8 Ready to serve.