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Shaggy dough, butter, and oil.
2 Mix on low speed until a cohesive (but still shaggy) dough forms, 3-4 minutes. Add 1½ teaspoons softened, unsalted butter, and continue mixing on low speed until dough is smooth and elastic, 8-10 ­minutes more. Cover the bowl tightly with plastic wrap, and set aside to rest at room temperature until dough is relaxed and slightly puffed, about 1 hour. Maura McEvoy
Dough divided and rolled into balls.
3 Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into 5 pieces (about 1¼ ounces each) and roll into balls. Cover with plastic wrap, and set aside to rest for 1 hour more. Maura McEvoy
Balls of dough flattening into 6-inch discs.
4 About 15 minutes before frying the dough, fit a deep-fry thermometer on a heavy-bottomed pot and add canola oil to a depth of 2 inches. Place over medium-high heat and cook until the oil reaches 355°F. Meanwhile, use a rolling pin to flatten each ball of dough into a 6-inch disc. Maura McEvoy
Frying discs of dough in frying pan.
5 Fry the discs one at a time, turning once as they cook, until evenly golden, 3-3½ minutes total. With a pair of tongs, carefully transfer the bread to a paper-towel-lined baking sheet to drain while you continue frying the remaining discs. Maura McEvoy
Cutting bread with a serrated knife.
6 With a serrated knife, split the bread on one side to make a pita-like pocket. To assemble the bokit, spread about ½ cup slow-cooked pork or marinated salt cod inside, then top with ¼ cup fresh pikliz. Maura McEvoy

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