The pillowy, deep-fried bread that is the base for Guadeloupe’s bokit puffs up as it fries, creating a hollow pocket. Be careful not the squeeze the steam out as you remove the bread from the hot oil.
Featured in: Bokit: The Soul of Guadeloupe in a Sandwich
Equipment
- Stand Mixer
- Dough Hook
- Plastic Wrap
- Deep-Fry Thermometer
- Heavy-Bottomed Pot
- Rolling Pin
- Tongs
- Paper Towels
- Baking Sheet
- Serrated Knife
Bokit
The bread used for bokit—Guadeloupe's signature sandwich—is made using a simple yeast dough which is flattened, deep-fried, and split into pita-like pockets
Yield: makes five 6-inch rolls
Time:
3 hours
Ingredients
- 1¼ tsp. sugar
- 1⁄4 tsp. dry instant yeast
- 3¾ cups plus 2 Tbsp. all-purpose flour, plus more for dusting
- 2½ tsp. baking powder
- 1½ tsp. kosher salt
- 1½ tsp. softened, unsalted butter
- Corn or canola oil, for frying
Instructions
- In the bowl of a stand mixer fitted with a dough hook, mix together 1 cup plus 2 tablespoons of tepid water, sugar, and yeast, stirring until sugar and yeast are dissolved. Add the flour, baking powder, and salt, then mix on low speed until a cohesive (but still shaggy) dough forms, 3-4 minutes. Add the butter and continue mixing on low speed until the dough is very smooth and elastic, 8-10 minutes more. Remove the hook, 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.
- Lightly flour a clean work surface and turn the dough out onto it. Divide the dough into five pieces (about 1¼ ounces each) and roll into balls. Cover with plastic wrap and set aside to rest for 1 hour more.
- About fifteen minutes before you’re ready to fry the dough, fit a deep-fry thermometer on a heavy-bottomed pot and add oil to a depth of 2 inches. Preheat over medium-high heat until the oil reaches 355°F. Line a large baking sheet with paper towels and set aside.
- Return to the dough and use a rolling pin to flatten each ball into a 6-inch disk. Working one at a time, fry the disks, turning once as they cook, until evenly golden, 3-3½ minutes. With a pair of tongs, carefully transfer the bokit to the lined baking sheet to drain while you continue frying the remaining dough. With a serrated knife, split the bokit on one side to make a pita-like pocket. Fill with toppings while still the bread is still warm, then serve.
A Step-by-Step Guide to Making Bokit
1 In the bowl of a stand mixer, combine 1 cup plus 2 tablespoons tepid water, 1¼ teaspoons sugar, and ¼ teaspoon dry instant yeast, stirring until sugar and yeast are dissolved. Fit the mixer with a dough hook, then add 3¾ cups plus 2 tablespoons all-purpose flour, 2½ teaspoons baking powder, and 1½ teaspoons kosher salt. 
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. 
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. 
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. 
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. 
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.