Instructions
- In a small bowl, combine warm water, sugar, and yeast. Let stand for 5 minutes until foamy.
- In a large bowl, whisk together flour and salt. Add the yeast mixture and olive oil. Mix until a shaggy dough forms.
- Turn the dough out onto a lightly floured surface and knead for 5-7 minutes, until smooth and elastic. Place the dough in a lightly oiled bowl, turning to coat. Cover and let rise in a warm place for 1 hour, or until doubled in size.
- Heat vegetable oil in a large, heavy-bottomed pot or deep fryer to 350°F (175°C).
- Punch down the dough and roll it out to about 1/4-inch thickness. Cut into roughly 2x3 inch rectangles.
- Carefully drop the dough pieces into the hot oil, a few at a time, being careful not to overcrowd the pot. Fry for 2-3 minutes per side, until golden brown and puffed up.
- Remove the sgabei with a slotted spoon and place on a paper towel-lined plate to drain.
- Serve warm with soft cheese and cured meats.
