Fried Bake

Combine flour, baking powder, salt, and sugar in a large mixing bowl. Mix until well incorporated.

Cut the butter into small cubes and add to the flour mixture. Using fingertips, rub the butter into the dry ingredients until the mixture resembles coarse breadcrumbs.

Gradually add water, mixing gently with a fork until a soft, slightly sticky dough forms. Do not overwork the dough.

Turn the dough onto a lightly floured surface and knead briefly, about 2–3 times, until just combined and smooth. Do not knead excessively.

Divide the dough into 8 equal portions and shape each into an oval or round patty approximately ½ inch thick.

Heat oil for frying in a deep skillet or frying pan over medium-high heat until shimmering and a small piece of dough sizzles immediately when added.

Carefully place 2–3 fried bakes into the hot oil without crowding the pan. Fry until the bottom is deep golden brown, about 2–3 minutes.

Flip each fried bake and fry the second side until golden brown and cooked through, another 2–3 minutes.

Remove the fried bakes with a slotted spoon and drain on paper towels. Repeat with remaining dough portions.

Serve warm, optionally split and filled with salt fish, cheese, or other traditional fillings.