Pufe (Poo-feh)

Fried Dough

Pufe is a versatile and beloved side dish in Romani cuisine, consisting of simple, golden rounds of fried dough. Crispy on the outside and fluffy on the inside, these savory bites can be paired with a variety of meals or enjoyed on their own with a drizzle of honey or jam. The dish’s simplicity speaks to its origins, using basic pantry staples like flour, salt, and water to create something universally comforting. Whether served as an accompaniment to a hearty stew or as a quick snack, pufe brings warmth and tradition to the table.

Recipe Directions

Mix the flour and salt in a bowl. Gradually add water and knead until a smooth dough forms.

Roll the dough into small, flat rounds.

Heat the oil in a pan over medium-high heat. Fry each round until golden on both sides.

Serve warm as a side or snack, optionally with honey or jam.

History

Fried dough recipes like pufe are found across cultures, and the Romani version reflects their resourcefulness and culinary creativity. As nomads, the Romani often relied on portable, easy-to-make foods that could be cooked over an open flame. Pufe’s similarities to Native American frybread are coincidental but highlight a shared ingenuity in creating sustenance from simple ingredients.

Servings

4-6

Prep Time (hours)

Items Needed

Mixing bowl, rolling pin, frying pan, slotted spoon

Ingredients

2 cups all-purpose flour
1 tsp salt
¾ cup water
Vegetable oil [for frying]

Item type

Consumable, Food / Drink

Related ethnicities

Romani

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