Bokit (bokit)

Instructions

1. In a bowl, mix the flour, yeast, sugar and salt. Add the lukewarm water and oil, then knead for 5 minutes until you have a soft dough.
2. Cover and let rise for 1 hour in a warm place, until doubled in volume.
3. Meanwhile, steam or poach the fish for 10 minutes, flake it and mix with the sliced onion, crushed garlic, chopped chili, vinegar and thyme.
4. Divide the dough into 4 balls and flatten them into discs about 1 cm thick.
5. Heat the frying oil to 170 °C in a deep pan.
6. Drop a dough disc into the oil: it should puff up into a pocket. Turn it and fry until golden on both sides, about 3 minutes in total.
7. Drain on paper towels, split it open on the side and fill with the fish, lettuce and tomato slices.
8. Serve right away, while the bokit is hot and crispy.