Activate the Yeast: In a small bowl, combine the dry yeast with a little bit of hot water (about 2-3 tablespoons) and 1 tablespoon of honey or sugar. Stir well and let it sit for 5-10 minutes until the yeast becomes frothy and bubbly.

Prepare the Dough: In a large mixing bowl, combine the flour and salt.

Once the yeast is activated, add it to the flour mixture.

Gradually pour in the slightly warm water, mixing with a wooden spoon or your hands until the dough begins to come together.

Knead the Dough: Turn the dough out onto a lightly floured surface and knead it for about 8-10 minutes until it becomes smooth and elastic. If the dough is too sticky, add a little more flour; if it’s too dry, add a bit more water.

Let the Dough Rise: Place the kneaded dough back into the mixing bowl, cover it with a clean kitchen towel or plastic wrap, and let it rise in a warm place for about 1-1.5 hours, or until it has doubled in size.

Shape the Dough: Once the dough has risen, punch it down to release any air bubbles. Then, divide the dough into small portions and shape each portion into a ball or flatten it slightly to your desired thickness.

Fry the Dough: Heat oil in a deep frying pan or pot over medium-high heat. The oil should be hot enough for frying but not smoking.

Carefully place the shaped dough pieces into the hot oil, frying them in batches to avoid overcrowding.

Fry each piece for about 2-3 minutes on each side, or until they are golden brown and puffed up.

Use a slotted spoon to remove the fried dough from the oil and place it on a plate lined with paper towels to drain any excess oil.

Serve: Serve the fried dough warm, with your favorite toppings or dipping sauces. You can dust them with powdered sugar, drizzle with honey, or enjoy them plain.