Prep time: 15 minutes + 30 minutes resting for the dough. Cook time: 10 minutes.

Tip the flours, water and 30ml vegetable oil into a food processor and blitz – it’ll look like couscous initially, but keep the machine running a little longer and it’ll turn into a smooth dough. Try not to add any extra water, as you don’t want it to get sticky.

If you don’t have a food processor, rub the oil into the flours with your fingertips until rubbly, then slowly mix through the water and knead for about 5 minutes until you have a soft dough. Place the dough in an oiled bowl, then cover with clingfilm and let it rest for 30 minutes.

When you’re ready to cook, divide the dough into 12 pieces and roll each into a ball. Keep them covered in clingfilm. Heat the oil in a large saucepan, filling it no more than half full. When the oil has reached about 180°C – when a cube of bread dropped in sizzles and turns golden brown within 30 seconds – you’re ready to roll.

On an oiled surface, roll a piece of dough into a neat circle, about 10cm in diameter. Carefully lower the circle into the hot oil and, with a slotted metal spoon, gently press down on the centre of the circle. This will help it to puff up. Cook for about 15–30 seconds on each side – it will look obviously ‘cooked’ and turn a lovely pale golden brown – then carefully lift it out with the slotted spoon. Tap the spoon against the side of the pan to get rid of the excess oil, then drain on a plate lined with kitchen paper.

Continue with the remaining dough – this is easiest if you have a friend roll while you fry (or vice versa). Eat them while hot, as quickly as you can.

NOTE: You can make these with all plain white flour, in which case they are called luchis.