Fry Bake


Preparation info

  • Difficulty


  • Makes


Appears in

Sweet Hands: Island Cooking from Trinidad and Tobago

Sweet Hands

By Ramin Ganeshram

Published 2018

  • About

This popular fried bread is often eaten for breakfast with Buljol (salt cod fried with onions and tomatoes) and is also an important component of the traditional Trini sandwich “Shark and Bake”. It can be a good accompaniment to any dish that is traditionally served with biscuits. Most Trinidadians make a simple dough with flour, baking powder, and salt, but I find I like the flavor the butter imparts when cut into the dough.


  • 2 cups all-purpose flour
  • 2 teaspoons baking powder
  • ¾ teaspoon coarse salt
  • 2 tablespoons cold butter or vegetable shortening
  • ½ cup canola oil


  1. Sift together the flour, baking powder, and salt into a large bowl. Cut in the butter with a fork or pastry blender until pea-sized balls form. Gradually add ¾ cup of water to form a soft dough.
  2. Turn out the dough onto a floured board and knead until smooth, about 3 minutes, adding more flour as necessary if the dough is too sticky. Pinch off 2-inch pieces of dough and form balls (will make10 balls). Flatten the balls into disks ½ inch thick with the palm of your hand.
  3. Heat the oil in a large, heavy frying pan. Test the oil by sprinkling a bit of flour into the oil; if it sizzles right away, it is ready. Add the dough disks to the hot oil. Turn when puffy and golden on underside. Cook until other side is golden brown. Remove from the pan and drain on paper towels. Serve hot.