Place the flour, yeast, sugar, and salt into a bowl.
Combine the water and milk and microwave until warmed to 110-120°F (43-48°C).
Add Step 2 to Step 1 and mix. Knead (by hand) for 5 minutes. Let sit in a warm location until it doubles in size (about 45-60 minutes).
Punch out the air and divide into 6 equal portions. Round each portion and let sit for 5 minutes.
Roll out each portion of dough into 13-m diameter balls. Make 2 4-cm slits in the dough.
Heat oil until 180°C and deep-fry the dough. As soon as the dough is placed in the oil, it will expand. Deep-fry each side for 1 minute for a total of 2 minutes. Only flip them over once.
Story Behind this Recipe
This is a recipe for fried bread that is used to make Indian Tacos. This is a yeast version. I revised a recipe that my mother-in-law gave me into easy to make measurements.
-The moisture of the dough may vary depending on the type of flour used and the humidity, so adjust accordingly. -The dough should be just a little bit softer than your earlobe. -I used the rapid rise type of yeast that can be used instantly after mixed with the flour.