over the finished dough and allow it to rest 20 minutes to 2 hours in a bowl covered with a damp cloth. after the dough has rested, heat the oil in a broad, deep frying pan or kettle until it reaches a low boil (375º). pull off egg-sized balls of dough and quickly roll, pull, and path them out into large, plate-sized rounds. they should be thin in the middle and about 1/4 inch thick at the edges. carefully ease each piece of flattened dough into the hot, boiling oil, one at a time. using a long-handled cooking fork or tongs, turn the dough one time. allow about 2 minutes 