Torta Frita Criolla (Argentinian frybread)

A dish built around all-purpose flour and lard or butter. On the table in about 10 minutes.

10 min · Argentinian

contains glutencontains dairycontains meat

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Ingredients

Units: US Metric

Scale: ½× – 4× with Plus →

500 g of all-purpose flour. (1/2 kilo)
59 ml lard or butter.
120 ml 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)

Make it lactose-friendly

4 tablespoons of lard or butter. → plant butter, ghee (mostly lactose-free), or olive oil

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Add the flour on a bowl, and the grease in ambient temperature in the middle.
Mix flour and grease with your fingertips, while slowly adding the salt water, until you end up with a dough ball.
Knead it energically, until the dough forms bubbles on its surface.
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.
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.
Add garnishes, but it is not essential, due to how rich and filling the dish is.