Sunday Breads: Trini Fry Bakes

Throughout the English-speaking caribbean you'll find this delicious fried bread. Known by different names in different countries - bakes, floats, johhny cakes, dumplings, the main ingredient is always flour. In Trinidad and Guyana our bakes are also called floats because the dough floats to the surface and puffs up when fried, so that you can stuff them with delicious, savoury fillings. 

Fry Bake ©


It's my favourite way to eat these. I generally stuff mine with saltfish, and have them for brunch. 

Fry Bake ©

In other islands the bakes are denser, smaller and one or two can fill you up if eaten on it's own.

small_dense bakes © 

Light and puffy, solid and compact either way I blame these fried bits of goodness with my ongoing love affair with flour. When I need to feel close to home, I fry these puppies up and they remind me of good times, family and above all else great food. 


Sunday Breads: Trini Fry Bakes

yield: 12 Servings  prep time: 10 minute(s)
cook time: 5 minute(s)  total time: 15 minute(s)


3 cups
3 teaspoons
Baking Powder
1⁄2 teaspoon
2 teaspoons
1 1⁄2 tablespoon
1 1⁄4 cup
Warm Water
Oil for frying


1. Combine ingredients except water together in a bowl.

2. Rub together until the butter is combined, and the mixture looks like crumbs.

3. Add water to the flour mixture, knead by until dough looks smooth. (Kneading by hand is prefereable so that you don't overknead the dough)

4. Place dough in a well-oiled bowl and cover with saran wrap for 15 - 30 minutes.

5. Cut the dough into 12 equal pieces, form into balls then roll out to desired thickness. 

6. Heat oil until smoking then, place dough into pot. Dough will sink to the bottom, but rise and float as it starts to cook. Turn once when first side is golden brown.

7. Cook on both sides, remove from oil, drain on paper towel and serve warm.