Trini Fried Bake is a beloved staple in Trinidadian cuisine, known for its fluffy inside and golden, crispy exterior. Despite the name, fried bake is a soft, slightly chewy flatbread that’s fried to perfection. It’s incredibly versatile, often served as a complement to savory dishes like saltfish, smoked herring, or buljol. Whether it’s enjoyed for breakfast or as a snack, fried bake holds a special place in the heart of many Caribbean households.
In Trinidad, this simple, yet delicious bread is a go-to comfort food, often paired with fillings like butter, cheese, or more elaborate toppings like salted fish. It’s a dish that can be enjoyed by itself or as part of a bigger meal, and it’s deeply tied to the island’s culinary traditions.
Why is it called fry bake?
Trinidad Fry Bakes – Ingredients You Will Need
(See Full Recipe and Video in the Recipe Card at the Bottom of this Post)
Makes 8
- all-purpose flour
- baking powder, aluminum-free
- salt
- brown sugar
- butter (room temperature), good quality
- warm water
- oil, vegetable oil or your preferred oil
- pinch instant yeast – optional (makes for a more bread-like bake).
How to Make Fry Bakes in 5 Easy Steps:
- Combine ingredients and knead flour
- Allow it to rest
- Divide and shape the dough into small “golf” balls or 2 large dough balls.
- Roll larger dough balls into a large round to cut and make triangles, or press out the small golf balls if you wish to make small round bakes.
- Fry dough and enjoy!
Serving Suggestions for Fry Bakes/Floats
Fried bake is often served hot and fresh from the pan, making it the perfect accompaniment to many traditional Trinidadian dishes. Typically, fried bake is made from a simple dough that puffs up when fried, creating an airy, soft interior. You can split the bake and stuff it with a variety of fillings, making it ideal for both savory and sweet toppings.
Traditional pairings include:
- Tomatoes & Saltfish: A classic breakfast combo, fried bake is often eaten with saltfish, sautéed with onions, tomatoes, and peppers.
- Buljol: A saltfish salad made with tomatoes, onions, and fresh herbs, which pairs beautifully with the soft, doughy bake.
- Smoked Herring: Whether you are serving it with smoked herring choka or smoked herring and tomatoes, they are both popular options that provide a rich, smoky flavor.
- Butter and Cheese: For a simpler version, fried bake can be spread with butter or cheese (or a combo) for a quick snack.
- Eggs: Enjoy fried bake with boiled, fried or scrambled eggs. Find Grandma’s fried egg recipe here or Aunty Taina’s scrambled eggs with tomatoes here.
- Traditional Veggie Options: tomatoes choka, baigan choka, fry bodi, fried okra, fried okra and aloo, sauteed patchoi(bok choy), cabbage and tomatoes, curry cabbage, aloo choka, Jamaican callaloo(bhagi/spinach), Trinidad Bhagi (using chopped spinach), Traditional Trinidad Chorai Bhagi
- Salmon: Perfect with canned salmon and tomatoes or this wild salmon with tomatoes and herbs(using fresh salmon)
- Sardine: Canned sardine choka and fried is one of the most popular pairings for a weekend breakfast or brunch, especially when you want comfort food in a hurry.
- Fried Fish: With any variety of fried fish and hot sauce–see my bake and fried shark(fried fish) recipe here.
- Fried Shrimp: Another perfect compliment to fried bake, see my bang bang shrimp recipe here.
- Ackee and Saltfish: While Jamaicans serve this with fried or boiled dumplings, fried bakes are a wonderful option as well.
- Butter and Jam: For a sweet twist, spread butter and your favorite fruit jam inside the bake for a delicious contrast of flavors.
- Fried Plantains: Add some sweetness and texture with sliced fried plantains, giving your fried bake a Caribbean flair.
- Avocado and Egg: A modern take, adding mashed avocado and a fried, boiled or scrambled egg turns the bake into a more filling, brunch-like meal.
Fried bake is most commonly eaten during breakfast, but it’s versatile enough to be served at any time of the day, from morning to late-night snacking.
Tips for Ensuring the Perfect Fried Bake:
Achieving the perfect fried bake requires a few key steps to ensure the right texture and flavor. Here are some tips:
- Dough Consistency: The dough should be soft but not too sticky. Make sure to knead it well to develop gluten, which will help the bake puff up nicely.
- Frying Temperature: The oil should be at the right temperature—not too hot or cold. If the oil is too hot, the outside will brown quickly while the inside remains doughy. The bake will absorb excess oil and become greasy if it’s too cool.
- Even Cooking: Turn the bake frequently while frying (also continuously pour oil over the bake) to ensure even cooking and a uniform golden color.
- Resting the Dough: Letting the dough rest before frying can help it puff up better and become more tender.
By following these tips, you can ensure that your fried bake has the perfect balance of a crisp exterior and soft, fluffy inside.
More Time-Tested Tips for Perfect Fry Bakes Every Time!
- **This recipe can be easily doubled for larger or hungry families! It disappears quickly –so highly recommended. You can save any extra dough in the refrigerator and cook the next day. The dough stays in the refrigerator for up to 3 days for the best results.
- **For family gatherings, I have also multiplied this recipe by 6 (using 12 cups of flour) with exceptional results.
- Always feel free to increase the butter or sugar if your diet allows it. 🙂
Variations to Try
Trini Fried Bake is a simple yet incredibly versatile dish that is beloved across Trinidad and the wider Caribbean. Whether you enjoy it with saltfish, butter, or your own favorite fillings, fried bake has a way of bringing comfort and satisfaction to any meal. Its adaptability makes it the perfect base for both traditional and modern interpretations.
If you’re feeling adventurous, here are a few variations to try:
- Stuffed Fried Bake: Fill the dough with cheese, seasoned meats, or vegetables before frying to create a more indulgent version.
- Whole Wheat Fried Bake: For a healthier twist, you can substitute some or all of the flour with whole wheat flour, adding a bit of extra fiber and a nuttier flavor.
- Gluten-Free Fried Bake: Use a gluten-free flour blend to accommodate dietary restrictions while still enjoying the traditional flavors and textures of this dish. If you do, let me know how it turned out and what brand of gluten-free flour you used!
- Onion Fried Bake: See my Onion Version Here which is also super tasty and very popular.
Storing Suggestions for Fried Bake:
While fried bake is best enjoyed fresh, you can still store it for later:
- Short-Term Storage (Same Day): Keep the fried bake at room temperature, wrapped in a clean kitchen towel to maintain its softness.
- Refrigeration (1-2 Days): If you plan to eat it later, wrap the fried bake in a kitchen towel or paper towel and store in an airtight container in the refrigerator. When ready to eat, reheat in the microwave(not too long) to restore its original texture.
- Freezing (Up to 1 Month): Fried bake can also be frozen for longer storage. Simply wrap them as previously outlined, place them in an airtight container or freezer bag, and reheat them in the microwave when you’re ready to enjoy.
Properly stored, fried bake remains soft and delicious, allowing you to enjoy this Trinidadian favorite any time.
Step by Step Instructions:
Step 1- Kneading the Dough
In a bowl, add flour, salt, sugar and baking powder. Mix well and knead..
Step 2 – Resting the Dough
Step 3 – Shaping the Dough – Round or Triangular?
Cut it into quarters…..
Example 2 (How to make circles)—with the other ball cut it into four….
…my daughter helped flatten to make round discs(circles)..
Step 4 – Frying the Dough
Tip to help the dough puff up:
Continuously pour hot oil over the bake to make it “swell” quicker…my mother taught me this trick…
be careful!!
When finished cooking–golden brown and puffs up–drain excess oil on the sides and place on a platter lined with paper towel…repeat with the remainder of the dough..
So beautiful…and delicious….and comforting…
Fried Bake and Buljol
Trinidad Fried Bake Recipe
Ingredients
- 2 cups all purpose flour
- 2 teaspoons baking powder
- 1 teaspoon salt
- 2 teaspoons brown sugar increase to 1 tbs(or more) if you like it a little sweeter
- 1 tablespoon butter room temperature, optional (Increase up to 2 tbs for a more decadent bake.)
- Warm water about 3/4 cup
- 2 cups vegetable oil for frying bake (2 cups)
- 1/4 tsp yeast - optional makes for a more bread-like bake
Instructions
- In a large bowl, add flour, salt, sugar and baking powder. Rub in butter (if using). Mix well.
- While gradually adding water, knead to make a very soft, smooth dough, about 3 minutes--not too long. Do not fold over and please try to use ALL the water called for in the recipe. It's better to have a sticky dough that you can add a pinch of flour to, rather than a stiff, dry dough.
- Form into a large ball(or two) and cover with a wet paper towel. Let it rest for about 15-30 minutes. You can refrigerate for several hours or overnight. This helps to create a fluffier result.
- Divide dough into small "golf" balls. On a lightly-floured surface flatten (1/4 inch) using hands or rolling pin. If you roll it out too thin, your bakes will be stiff and hard. (See other option below-"How to make triangles").
- Pour oil into a frying pan on medium heat.
- Working in batches, fry the dough disks, turning once, until golden brown and puffed, about 30 seconds per side. Continuously pour oil on bakes to help it to rise. Always flip bakes as soon as it puffs up and has a golden color. Using a slotted spoon, transfer the bakes to a paper towel-lined plate. Overcooking will also make the bakes stiff.
Video
Notes
**This recipe was also attempted with 1 teaspoon baking powder with soft, phenomenal results(3-4-19). That day I also increased the water in the recipe to make a very, very soft dough. This means that the softer the dough, the softer the results.
**For family gatherings, I have also multiplied this recipe by 6 (using 12 cups of flour) with exceptional results. **Feel free to also double the butter for a richer result. Nutrition: This is just for estimation purposes only. Values are per bake.
Nutrition
Did you try making Trini Fried Bake?
We’d love to hear how it turned out! Drop a comment below and rate the recipe. Whether you stuck to the traditional approach or tried a new variation, share your experience with us!
Yummmmm!!!! Love this blog Ria!
I make them in triangles and eat them with cheese or eggs or saltfish 🙂
Great Pictures! i am so hungry right now LOL!!
Best of luck!
Amanda
Thank you Amanda!!!!!
Great site!
I love fried bake!
Nice in image. Must be awesome in eating
It seems amazing, I will try it.
Just made them Ria. They were great made them round. Fried an egg to go with them. Can't wait to try all your recipes 🙂
Thank you all!
i love trini fried bake so i tried out this recipe. i left out the sugar and used kefir instead of water. they turned out really good. thanks for this wonderful recipe!
Thank you for attempting my recipe and making it your own with the use of kefir. What an interesting addition! I am tempted to give it a try.Hope you continue to enjoy my posts and try more of my recipes!
The BEST fried bake recipe…EAT YOUR HEART OUT NAPS GIRLS
I tried this recipe today and I'm happy to say my fried bakes turned out great!!!! Thank you, Rita!!!
Your recipes are great. Thank you
This has become my Christmas breakfast go-to recipe. Thank you!
My hubby is from Trinidad and he makes this with corn beef with tomato, onion and ketchup heated up together in a pan. Then we just tear the bake apart and use it to scoop up the corn beef. My 8 yr old son is a very picky eater and he just loves this. We are going to try this recipe so we can surprise my hubby and make it for him. He will be so surprised.
Great recipe. Yumm
Great recipe. Yumm
I just tried making these and I'm so ecstatic im gonna try then again using the full recipe had 2 small ones with butter of course😆😆😆🤣🤣🤣
I tried your fry bake recipe and it turned out great. What about roast bake can i have that recipe please.
I could have never gotten my fried bake like this before so tried ur recipe omg i loveeeeeee it
It look great
i have tried your home made bread its awesome every 2 weeks i bake my co workers loves it, your cooking is great
I just tried making these and I'm so ecstatic im gonna try then again using the full recipe had 2 small ones with butter of course😆😆😆🤣🤣🤣
It is 9 pm at night and I am going to try to make this now. I will update later. My kids have been nagging and nagging me. I grew up eating fry bake but I have never tried this triangular technique or spooning the oil on top of the bake as it cook. I am eager to try this version.
My mom used to make these for us Saturday morning. When I started making them for my kids I mixed the dough in a food processor, like I do buttermilk biscuits. Much quicker.
It look great
Excellent recipe! Quick, easy and delicious!