A RARE RECIPE: 'nonna frybread'.

This week I celebrated the arrival of my lot of coins from Sarawak, British Malaya and North Borneo with this recipe, which has become rare nowadays in my region. It is very easy, not very sweet, and recalls the old traditions of cakes.
I hope you give it life by trying it; for any questions I'm here.

Ingredients for 3-4 p .:
Flour 00, grams 400
water 200 gr.
a tiny spoon of brewer's yeast
raisins 70 gr.
caster sugar
liquor: rum or alchermes
Seed oil for frying

1 Put the raisins 30 minutes soaking in the rum.
2 Measure flour and yeast into a large bowl. Stir to mix with warm water. Add the raisins and stir to make a ball.
3 Turn dough out on a lightly floured surface, and knead gently about 10 times. Wait 90 minutes for the leavening inside a container completely covered with a cloth.
4 Fry small flattened balls of the size of one hand. They must be quite soft. Eat quickly by sprinkling sugar on top.

Thanks. I will give it a try!

These look amazing! Thank you!