56g rice brown oil
Warm 80g of the water to dissolve yeast, then stir to activate the yeast.
Mix dry ingredients, slowly add the remaining water and oil and then the activated yeast.
Fold together all the ingredients gently, making sure that the dough is not over-mixed.
Cover the dough with cling film and leave it to proof for approximately one hour or until the dough has doubled in size.
Place the dough on a floured bench and flatten it with your hands to a 2cm thickness. Using a square cookie cutter, cut 12 squares and cover them with cling film. Leave to proof again for approximately 20-30 minutes.
Fry mixture at 180°C until golden brown.