Start with mixing yeast and sugar with the warm water. Let it rest for 10 mins.

Mix your dry ingredients together then add the wet mix and the oil.

Mix by hand for 5-7 mins. Make sure you knead the wet dough hard multiple times. (I mean smacking the dough, bring it up then hit it to the bottom surface).

This is a wet dough so once you finish step 3 your dough should cut in layers when you uphold it. *Meaning your dough should not go straight down or cut slow. If you reach 3-4 layers cut that means your dough is good.

Seal your dough with plastic wrap for 60-90 mins in a dark place “oven/microwave”. It should double/tripe in size. Then take it out and it should ook like something like the pic below.

This is an important step. Heat your oil to a medium heat that is hot enough to bring the dough up. With a small spoon dip it first in the side oil and scoop the dough at of your squeezed hand and to the pan right away. Dip the spoon in the side oil cup every other time to release the dough quickly. Try to be quick in order to have consistency with all.

Continue mixing until you reach a golden colour or a brown gold colour. Take out the balls to a pan covered with paper towel.

Season your Gaimat with honey, sugar syrup or sweet condensed milk. Enjoy it