Ladopsomo Bread

Directions

1. 1
   In a medium bowl, combine the yeast with the sugar and 1/4 cup of lukewarm water and let stand until foamy, 5 minutes.
2. 2
   Stir in 1/4 cup of the flour and let stand until very billowy, about 30 minutes.
3. 3
   Put the remaining 4 cups of flour and the salt in a standing mixer fitted with the dough hook.
4. 4
   Add 1 1/2 cups of lukewarm water, the olive oil and the billowy dough and beat at medium speed until a firm but smooth and silky dough forms, about 10 minutes.
5. 5
   Transfer the dough to a large oiled bowl, cover with a sheet of oiled plastic wrap and let stand until doubled in bulk, about 1 hour.
6. 6
   Punch down the dough, transfer it to a work surface and divide it into 8 pieces.
7. 7
   Pinch the dough into balls and transfer them, rounded side up, to a floured baking sheet.
8. 8
   Cover loosely with oiled plastic wrap and let rest for 20 minutes.
9. 9
   In a large, deep skillet, heat 1 inch of vegetable oil until shimmering.
10. 10
    Roll out each ball of dough to an 8-inch round.
11. 11
    Working with 1 round at a time, fry the bread over moderately high heat, turning once or twice, until the bread is puffed and deeply golden, 2 to 3 minutes; carefully spoon hot oil over any pale portions of the dough for even browning.
12. 12
    Transfer the bread to a paper towellined baking sheet.
13. 13
    Repeat with the remaining dough balls.
14. 14
    Serve right away.