In a large bowl, whisk together the flour, baking powder, salt, and sugar.
Pour in 1 ½ cups of the warm milk, then add in the butter. Stir with a wooden spoon or fork until a shaggy dough forms. Don’t rush this step — the dough will look rough at first, and that’s exactly what you want.
Turn the dough out onto a lightly floured surface and knead just 1–2 minutes. This isn’t bread dough — you’re not developing gluten here. You’re simply bringing it together until it’s soft and smooth.
What you’re looking for: Soft and pliable, Smooth on the surface, Not sticky to the touch.
If the dough feels sticky, add flour 1 tablespoon at a time. If it feels dry, sprinkle in milk 1 teaspoon at a time. Trust your hands more than the measurements here.
Cover the dough with a clean kitchen towel and let it rest for 20–30 minutes. This step matters. Resting allows the flour to fully hydrate and relaxes the dough, making it easy to roll and helping those beautiful bubbles form in the oil.
While the dough rests, heat 1½–2 inches of oil in a deep skillet or heavy pot to 350–365°F. The oil should be hot enough that the bread bubbles immediately, but not so hot that it browns too quickly.
Divide the rested dough into about 5-6 equal balls. Working one at a time, gently flatten each piece into a thin round, about ¼- ⅛ inch thick (depending on preference) Use your fingers or a rolling pin — no need to be perfect. Poke a small hole in the center to help it cook evenly.
Carefully place the dough into the hot oil. Fry for 30–45 seconds per side, flipping once large bubbles form and the underside turns golden brown. The bread should puff up, blister, and crisp beautifully.
Transfer to a paper towel–lined plate and repeat with remaining dough.
