Pan-Fried Turmeric Bread (Kubez Kimaaj)

Put 1½ tsp. fast-acting (instant) dried yeast, 1 Tbsp. granulated sugar, and ¾ cup plus 2 Tbsp./200 ml lukewarm water into a small bowl and set aside for 5 minutes, or until the mixture starts to bubble.

Put 3 cups/13 oz./370 g all-purpose flour, heaping 1⁄4 tsp. ground turmeric, 2 Tbsp. sunflower oil, and 1 tsp. salt into the bowl of a stand mixer with the dough hook attachment in place. Mix on a low speed for 1 minute, just to combine, then add the yeast mixture. Work on low speed for 2 minutes to bring everything together, then increase the speed to medium and continue to mix for 3 minutes, until the dough is soft and elastic.

Tip the dough on to a clean work surface and bring together to form a ball. Grease the bowl with a bit of oil, then return the dough to the bowl. Turn it a couple of times so that it’s completely coated in the oil, then cover the bowl with a clean kitchen towel and let rest somewhere warm for 1–1½ hours, or until the dough has doubled in size.

Cut the dough into 8 equal pieces (2½ oz./70 g each) and roll each out into a 6"/15-cm circle. After all the pieces are rolled out, cover them with a slightly damp kitchen towel and let them rest again for 20 minutes.

Place a large nonstick frying pan over medium heat, and when hot, dry-fry the bread for about 6 minutes, turning a few times to help the bread puff up. Put the cooked bread onto a large kitchen towel, well spaced out, while you repeat the same with the rest of the dough circles. Place another kitchen towel over the cooked bread and leave it to cool down slightly, to keep the bread moist and pillowy.

Serve warm, or wrap well and store in the freezer.