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Ingredients
1 cup plus 1 tbsp (265ml) all purpose flour
1 tsp baking powder
1 tbsp vegetable oil
6 tbsp warm water
Additional flour for dusting
Vegetable oil for deep frying
Method
Sift flour and baking powder into a bowl. Make a well in the center, add oil and blend with your fingers until the mixture resembles coarse crumbs. Gradually add water to form a dough that holds together.
Knead and let rest at room temperature for at least 30 minutes.
Pinch off a portion of the dough and make a ball about 1 ¾ inches (4cm) in diameter by rolling between the palms of your hands. On a lightly floured work surface, roll out into a disc about 4 ½ inches (11cm) in diameter and 1/16 inch (1.5mm) thick; if rolled too thin, it may not puff up. Shake off excess flour.
Heat oil in a deep fat fryer or saucepan to 375F (190C). Carefully drop a disc into the hot oil. It will rise to the surface and puff up immediately, either entirely or in several places. Remove with a slotted spatula and drain on paper towels. Since the cook in a few seconds, I fry one luchi at a time.
