Bokit Guadeloupéen Authentique

Ingredients

• 250 gplain flour
• 1 sachet (7 g)dried baker’s yeast
• 1 tsp (5 ml)salt
• 1 tsp (5 ml)sugar
• 150 mlwarm water
• 1 drizzleoil
• as neededoil for frying
• to tastefillings of your choice: prepared salt cod, ham, cheese, lettuce, tomato and Creole mayonnaise

Instructions

1. 1

   Make the dough

   In a large bowl, mix the flour, salt, sugar and yeast. Add a drizzle of oil, then gradually mix in the warm water. Knead until the dough is soft and no longer sticky.

2. 2

   Leave to rise

   Cover the bowl with a clean tea towel and leave the dough in a warm place for 1 hour, until it has doubled in size.

3. 3

   Shape the bokits

   Divide the dough into 6 equal portions. Flatten each one by hand into a disc about 1 cm thick.

4. 4

   Fry until golden

   Heat the frying oil in a deep frying pan. Fry each bokit for 2–3 minutes on each side, until golden. Drain on kitchen paper.

5. 5

   Fill and serve

   Cut each bokit in half horizontally. Add your chosen fillings and serve hot.

What is a bokit?

Bokit is a popular Guadeloupean street food: a pocket of fried, yeasted dough filled with savoury ingredients. It belongs to the island’s distinctive food culture, where the bread can be filled to suit the cook and the occasion.

This version keeps the dough plain and straightforward, so it can work with salt cod, ham, cheese or fresh salad. The contrast between a tender middle and a golden exterior is the point.

Nutrition and macros by portion

The nutrition label shows one serving as written: 280 calories, 0g protein, 0g carbs, 0g fat.

The dough’s main carbohydrate source is the flour, while frying oil and any mayonnaise or cheese contribute most of the fat. Protein depends largely on the filling, especially salt cod, ham or cheese; add lettuce or tomato alongside for a fresh balance.

A simple dough with a short ingredient list

Flour: plain flour forms the structure of the bread. Measure it carefully so the dough does not become too stiff.

Yeast: the sachet of dried yeast gives the dough its rise during the resting time. Mix it evenly through the dry ingredients before adding water.

Water and oil: warm water brings the dough together, while a drizzle of oil is mixed in for softness. Add the water gradually, as the dough should be pliable rather than sticky.

Give the dough time to rise

First rise: leave the covered bowl in a warm place for the full hour stated in the method, or until the dough has doubled. A draught-free spot helps it rise steadily.

Shaping: divide the dough into six equal pieces for even cooking. Flatten them to about 1 cm thick, keeping the discs roughly even so they fry at the same pace.

Frying and doneness

Oil: heat the frying oil in a deep pan before adding the dough. The recipe does not specify an oil temperature, so watch the bokits closely as they cook.

Colour: fry for 2–3 minutes per side, until the surface is golden. Drain each one on kitchen paper before filling.

Choose the fillings

Savoury options: prepared salt cod, ham and cheese are suggested fillings. Use them on their own or combine them to taste.

Fresh additions: lettuce and tomato bring a crisp contrast, while Creole mayonnaise adds a creamy, savoury finish. Cut the bokit horizontally and fill it shortly before serving.

Serve them hot

Bokits are at their best just after frying, when the crust is still lightly crisp. Serve them as a handheld meal, with a simple salad alongside if you want something fresh on the plate.

Recipe notes & tips

• Add the warm water gradually so you can stop once the dough is soft and workable.
• Use a clean tea towel to cover the bowl during the rise.
• Keep the six dough portions as even as possible for more consistent frying.
• Fry the bokits until golden on both sides, following the stated 2–3 minutes per side.
• Drain the fried bread on kitchen paper before cutting and filling.
• Prepare the fillings while the dough rises so they are ready when the bokits come out of the pan.

Variations

• Salt cod: use prepared salt cod as a savoury, traditional-style filling.
• Ham and cheese: combine ham and cheese for a hearty filling.
• Fresh salad: add lettuce and tomato for crunch and freshness.
• Creole mayonnaise: spread it inside the bokit for a creamy finish.
• Mixed filling: pair one savoury filling with lettuce or tomato to add contrast.

Common mistakes to avoid

• Adding water all at once: incorporate it gradually so the dough does not become too sticky.
• Skipping the rise: leave the dough covered for 1 hour, until doubled in size.
• Uneven portions: divide the dough into 6 equal pieces so they cook more evenly.
• Discs that are too thick: flatten each portion to about 1 cm for the specified frying time.
• Frying by colour alone: check both sides and allow 2–3 minutes per side as directed.
• Filling too early: wait until the bokits have drained, then cut and fill them for serving.

How to store

Bokits are best served hot and freshly fried. The recipe does not give storage or reheating times; if you have leftovers, refrigerate them in a covered container and reheat until hot before serving.

Frequently asked questions