Combine flour, salt, yeast, baking powder and sugar in a bowl. Add butter and incorporate into the flour. Slowly add about ¾ cup of water to bring the flour together until it forms a soft dough.

Knead dough on a lightly floured surface for about 5-8 minutes until soft, smooth and elastic.

Return to bowl, cover and leave to raise for about 25-30 minutes.

Divide and shape the dough into 6-8 smaller dough balls, depending on how large you want your fry bakes to be.

On a lightly floured surface, press the balls down and shape into flat circles. Using a rolling pin, continue rolling and shaping the dough into a small circle about ¼ inch thick.

While you are shaping and rolling the dough, heat about 2 cups of oil in a medium pan with high sides. Test the oil by inserting a wooden skewer into it - if small bubbles form around the skewer, the oil is hot enough.

On a medium to high heat fry the dough. You may need to adjust the heat while frying to keep the oil at a manageable temperature. Use a slotted spoon for frying.

Add the dough gently to the hot oil. Let fry for a few seconds until the first side starts to puff up. Then flip over to the other side to cook.

Rotate and continue flipping the bake to ensure even cooking and browning. Spoon hot oil onto the top side of the bake while the bottom cooks.

Cook the bakes to your desired colour, golden brown is preferred.

Drain any excess oil from the bake before removing from the oil. Transfer to a paper towel lined bowl/tray and continue frying the rest of the dough. Enjoy hot.