Balloon Bread Recipe: Flour and Water Magic!
Ingredients
- 500 ml (2 cups) water
- 600 g (4 ¾ cups) flour (divided into two parts)
- 1 tsp (5 g) salt
- 1 tsp (5 g) sugar
- Seed oil, for frying (as needed)
Instructions
1. Prepare the Dough Base
Begin by placing 500 ml of water into a pan and adding 1 tsp of salt and 1 tsp of sugar. Bring the water to a boil over medium heat.
Once the water is boiling, gradually add 300 g of flour (about half of the total amount). Stir the mixture continuously with a wooden spoon or spatula to combine the flour into the water. You’ll notice the dough becoming thick and sticky as the flour absorbs the liquid. Continue mixing until the dough is compact and smooth, and no lumps of dry flour remain.
2. Cool and Knead
Remove the dough from the heat and transfer it to a large bowl to cool slightly. Let it sit for a few minutes until it’s cool enough to handle.
Once slightly cooled, start adding the remaining 300 g of flour to the dough, little by little, kneading it into the mixture. As you knead, the dough will gradually become less sticky and more manageable. Continue kneading until the dough is soft, smooth, and elastic. This step may take about 5-7 minutes.
3. Shape the Dough
After the dough is well-kneaded and pliable, transfer it onto a floured work surface. Divide the dough into 12 equal parts using a pasta cutter or knife. Roll each portion into a ball.
Next, use a rolling pin to roll each ball of dough into a thin disc, about 2-3 millimeters thick. Make sure the discs are as even as possible for consistent frying results.
4. Fry the Bread
Prepare a large frying pan or deep skillet and pour in enough seed oil to cover the bottom generously (you’ll need enough oil to deep-fry the bread). Heat the oil over medium-high heat until very hot.
Once the oil is hot, carefully lower one dough disc into the pan. The dough will begin to puff up quickly as it fries. Use a metal spoon to gently splash hot oil over the top of the bread to encourage even inflation.
Once the bread is golden brown on one side, flip it over and continue frying until the other side is golden and the bread is fully puffed up like a balloon.
Remove the balloon bread from the oil and drain on a plate lined with paper towels to absorb any excess oil.
5. Repeat and Serve
Continue frying the remaining discs, one at a time, following the same process. Once all the balloon bread is fried and golden, they are ready to serve!
Enjoy your balloon bread warm with a variety of dips, as a side to your favorite meal, or simply on their own.
Notes:
- Storage: Balloon bread keeps well for up to 2 days. Store it in an airtight container at room temperature.
- Freezing: You can freeze the balloon bread in freezer bags. To reheat, take them out of the freezer and warm them up in a pan to restore their light and crispy texture.
Tips:
- Frying temperature: Ensure the oil is hot enough before frying to guarantee the bread puffs up quickly.
- Consistency: Make sure the dough is rolled out thinly and evenly for the best results.