👨‍🍳 Instructions

1. 1

   In a large mixing bowl, whisk together the all-purpose flour, granulated sugar, salt, and baking soda. Ensure there are no clumps and the ingredients are evenly distributed.

   💡 Tip: Using a whisk helps aerate the flour and ensures the leavening agents are well dispersed, leading to lighter boorsok.
2. 2

   In a separate medium bowl, whisk the room temperature egg until lightly beaten. Add the room temperature yogurt (or milk) and whisk until well combined.

3. 3

   Pour the wet ingredients into the bowl with the dry ingredients. Mix with a spoon or your hands until a shaggy dough begins to form. Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, or until it becomes smooth, elastic, and pliable. The dough should be soft but not overly sticky.

   💡 Tip: If the dough is too sticky, add a tablespoon of flour at a time. If it feels too dry, add a teaspoon of yogurt or milk. Avoid over-kneading, which can make the boorsok tough.
4. 4

   Shape the dough into a ball, place it back into the mixing bowl, and cover it with a clean kitchen towel or plastic wrap. Let the dough rest at room temperature for 15-20 minutes. This resting period allows the gluten to relax, making the dough easier to roll and shape.

   💡 Tip: The dough will become slightly puffier and more relaxed after resting.
5. 5

   On a lightly floured surface, roll out the rested dough to an even thickness of about 1 cm (approximately 0.4 inches). Using a knife or a pizza cutter, cut the dough into small, uniform pieces. Traditional shapes include diamonds or squares, about 2-3 cm (1 inch) in size.

   💡 Tip: Cutting the dough into uniform sizes is crucial for ensuring they all cook evenly and achieve the same golden-brown color.
6. 6

   Pour the vegetable oil into a deep, heavy-bottomed pot or Dutch oven, ensuring it's at least 5-7 cm (2-3 inches) deep. Heat the oil over medium-high heat until it reaches approximately 175°C (350°F). You can test the oil temperature by dropping a small piece of dough into it; it should sizzle immediately and float to the surface.

   💡 Tip: Using a thermometer is the most accurate way to ensure the oil is at the correct temperature. Too cool, and the boorsok will absorb too much oil; too hot, and they will burn before cooking through.
7. 7

   Carefully slide 5-7 pieces of boorsok into the hot oil using a slotted spoon or spider strainer. Do not overcrowd the pot, as this will lower the oil temperature and cause the boorsok to cook unevenly and become greasy. Fry for about 2-3 minutes per side, or until they are puffed up and a deep golden brown color. Turn them occasionally to ensure even browning.

   💡 Tip: Listen for a consistent, lively sizzle. Adjust the heat as needed to maintain the oil temperature. The boorsok will puff up significantly as they fry.
8. 8

   Using a slotted spoon or spider strainer, remove the fried boorsok from the oil and transfer them to a plate lined with paper towels to drain any excess oil. Repeat the frying process with the remaining dough pieces, ensuring the oil returns to the correct temperature between batches.

   💡 Tip: Allowing them to drain on paper towels helps keep them crisp. If you notice they are browning too quickly, reduce the heat slightly.