Arzoak is a traditional dish, we have this dish at special celebrations.

It is most enjoyable served hot with sweet syrup drizzled over it

Mixing 15 minutes

Raising 30 minutes

cooking 15 minutes

total time needed 1 hour

2 Bowls,  extra small bowl/jug

tea towel

rolling pin and board

deep frying pan

200g wholegrain Dagawang (flour) finely ground, white flour can be used.

5 Tblspoon Dell (Oil)

1 Egg

1 Tblespoon  Afareen (Himalayan rock salt)

Xil (water)

1 satchel of yeast (0.25 ounce)

1/3 cup Dumanum Mamo (yoghurt)

Extra oil for deep frying.

In your mixing bowl place flour, salt and mix well.

In a separate bowl mix your egg and oil, set aside.

In another bowl/jug mix your yeast according to instructions on the pack, mix into egg and oil, then fold in yoghurt.

In your large Bowl, make a well in the centre your flour pour the egg mixture in and mix well with your hands.

You dough should be firm but silky, cover with your t-towel and let rise in a warm place for 1/2 hour.

Divide your dough into small balls, about the size of a golf ball, roll each dough ball into 3 mm thick rounds.

Traditionally one side of each round is lightly scored with a fork.

Deep Fry until golden Brown.