Mix yeast with water and sugar. Make the dough by adding flour, yeasted water and salt. Knead until smooth and sit at room temperature, covered, for 2 hours, until it almost triples in size.
Roll the risen dough onto a floured surface to 3-4 mm thick. Cut the dough into 5x5 diamond shapes.
Heat up the oil in a medium size pot. use enough oil so that it comes half way up the sides of the pan. When the oil is hot (175 C, if you have a thermometer or when a small piece of bread topped into the oil sizzles up straight away and turn golden in 30 seconds), drop in the diamond shapes, in batches. Cook on both sides for 2-3 minutes until golden. Drain on kitchen paper and repeat until all dough is cooked. Serve hot, sprinkled with salt and alongside cold cuts of meat, pickles and cheese.
Servings 8