Choose a large ceramic or glass bowl and put in the flour.
Add warm water, yeast, salt and wark it into the flour with your fingers. Soon it will become a lump.
Remove it from the bowl and knead it with your hands on a floured board or work surface until the lump is cohesive and well combined.
Return it to the bowl and leave it for a 15 minutes, then briefly knead it once more.
Divide the dough into four equal parts.
Roll each part into a circle at least 6 mm thick.
Preheat the oil in a deep-fryer to 190 C and immerse one disc at a time. It should puff up quickly. Turn when it does, and remove after 20 seconds, or until golden.
Serve at once.