Fried bake

Combine all purpose flour, salt, and baking powder in a large mixing bowl. Mix the dry ingredients thoroughly with a fork or whisk to distribute the leavening agent evenly.

Add the softened butter or margarine to the flour mixture. Use your fingertips to rub the fat into the flour until the mixture resembles coarse breadcrumbs with no visible chunks of butter remaining.

Pour the cold water into the flour mixture gradually while stirring with a fork. Add just enough water to bring the dough together into a soft, slightly sticky ball; do not overmix.

Turn the dough out onto a lightly floured work surface and knead gently for 2–3 minutes until it becomes smooth and elastic. The dough should be soft but not wet.

Divide the dough into 8 equal portions and shape each into a flat, round disc approximately 1/4 inch thick. Stack the discs on a plate, lightly dusted with flour.

Heat vegetable oil in a deep frying pan or cast iron skillet to 350–375°F (175–190°C) over medium-high heat. Test the temperature by dropping a small piece of dough into the oil; it should sizzle and float immediately.

Carefully place 1–2 fried bakes into the hot oil, being cautious of splattering. Fry for 2–3 minutes until the underside turns golden brown.

Flip the fried bakes using a slotted spoon or tongs and fry the second side for another 1–2 minutes until evenly golden brown and crispy.

Remove the fried bakes from the oil with a slotted spoon and drain on paper towels or a wire rack. Repeat with remaining dough portions, maintaining the oil temperature between batches.

Serve the fried bakes warm while still crispy. They may be eaten plain, split open and filled with salt fish, cheese, or other savory fillings traditional to Trinidad and Tobago.