Torta Frita Criolla (Argentinian frybread)

A “merienda” (afternoon meal) that is intertwined with the history of

colonization on the River Plate region. Never have it by yourself, instead with

friends or family, and a cup/gourd of Mate.

⏲️ Prep time: 1h 10min or 2h 10min, (depending on how long you leave it to

rest.)

🍳Cook time: 10 minutes.

🍽️ Servings : 10.

Ingredients

1.1 pound (1/2 kilo) of all-purpose flour.

4 tablespoons of lard or butter.

1/2 cup of water mixed with a teaspoon of salt.

Oil or grease of choice for frying. (Modern Argentines use refined tallow or

sunflower seed oil, but for the real gaucho way, unrefined lard or tallow is

the right choice)

Sugar, cinnamon, or herbs and spices of choice (Optional)

Directions

1. Add the flour on a bowl, and the grease in ambient temperature in the middle.

2. Mix flour and grease with your fingertips, while slowly adding the salt

water, until you end up with a dough ball.

3. Knead it energically, until the dough forms bubbles on its surface.

4. Let it rest for 1 or 2 hours, and then form little balls, the size you’d do

for a chocolate chip cookie, smash them to a disc shape, then poke a small

hole in the middle.

5. Fry it on abundant grease until golden brown, remove it with a perforated

spoon, then put it on a bowl with paper towels to absorb excess grease.

6. Add garnishes, but it is not essential, due to how rich and filling the dish

is.