Ingredients
- 500 g all-purpose flour
- 1 tsp dry yeast
- 1 tsp baking powder
- 1 tsp salt
- 1 tbsp sugar
- 300 ml lukewarm water
- 2 tbsp neutral oil
- Oil for deep frying
Instructions
- In a large bowl, combine the flour, yeast, baking powder, salt, and sugar.
- Add the water and oil, then mix until a smooth dough forms.
- Cover and let the dough rise for 1–2 hours, or until doubled in size.
- Roll the dough out to about 1 cm (½ inch) thick.
- Cut into strips approximately 2 x 8 cm (1 x 3 inches).
- Place two strips on top of each other and gently press down the center with a chopstick or the handle of a spoon.
- Heat the oil to 180°C (350°F).
- Gently stretch the dough slightly and fry until puffed and golden brown on all sides.
- Drain on paper towels before serving.
Patongo is traditionally enjoyed for breakfast with sweetened soy milk, coffee, or Thai rice porridge (jok). Crispy on the outside and light on the inside, it is one of Thailand’s most popular street-food treats. 🇹🇭🥢