1 1⁄2 cups water (or as needed to bring the dough together)
Add all ingredients to the bowl of a stand mixer fitted with dough attachment, OR you can mix by hand.
Mix until dough is soft but firm
If you’re not in a rush you can let the dough rise for about thirty minutes. Although you can fry them immediately, letting the dough rise results in a fluffy result rather than dough-boys
Pull and roll dough into individual balls (enough to fit in palm)
Just before frying, pat them down into thin discs (about 1/4 inch thick).
Fry in a 1/4 inch of oil on both sides until puffy, browned, and cooked through. A medium heat setting seems to work best, but you can adjust to suit so that it is done on the inside before the outside gets burnt (you want lovely golden brown bakes, not smoldering charcoal)