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Elven Bread Version 2

This version is a bit more chewy and crispy than the other one, but does not make a hollow puff in the middle the way the more watery dough does. As such, it is less of a snack and more part of a meal, resembling a proper bread that's a bit denser than a doughnut and yet not as dense as a bagel. Best eaten with cold cuts and cheese, or with maple syrup or honey to dip the bread in.
Prep Time 30 mins
Total Time 34 mins
Course Appetiser or Snack
Cuisine Nerd Cooking


  • 1 kilo self-raising flour
  • 1 packet yeast
  • 1 tablespoon salt dissolved in 1 1/3 cup warm water
  • 1 tablespoon sugar dissolved in 1 cup warm water
  • 1/4 cup virgin olive oil plus extra for coating dough and for hands
  • oil enough to fry in


  • Mix the yeast with the sugar water and allow to proof.
  • Mix the salt water and the yeast water with the flour in a big glass bowl, until you have a rough dough. Add water and oil if needed, to make a nice, kneadable dough, and there is no more dry bits. Coat the top of the dough with some oil.
  • Cover with a damp cloth or plastic wrap and leave to rise at least four hours, or overnight.
  • At least thirty minutes before cooking, start pulling out chunks of dough about two fingerwidths wide. Knead and flatten, with oiled hands, and set aside on a plate. Make a plateful, as this gives you a head start for frying.
  • Heat enough oil to deep fry, at 180 degrees centigrade. When it is hot enough start frying pieces of dough in small batches (8 pieces max). Allow to fry until both sides are golden brown. While frying, knead out more dough. (If necessary, enlist help!)
  • Scoop out the dough with a sieve when the bread is a crispy golden brown and continue deep frying until you have no more dough left.
  • Serve warm, as a side to a cold-cuts meal, or with maple syrup or honey. Can also be eaten cold.