Cannabis Torta Frita: Argentina's Fried Dough, Made With Cannabutter

Torta frita is Argentina's go-to fried dough, a crispy, chewy flatbread with a hole in the middle, and this cannabis version simply swaps cannabutter into the dough. Cold day or hot day, it's always a good idea, and this one comes with a little extra magic.

You can eat torta frita plain or sprinkled with salt or sugar, but feel free to get creative. It's amazing stuffed with ham and cheese, or topped with avocado and an egg. Got a sweet tooth? A smear of dulce de leche (Argentina's beloved caramel spread) never misses.

Cannabis torta frita recipe

You'll need 250 g (about 2 cups) of all-purpose flour, 250 g (about 2 cups) of self-rising flour, 1 tbsp salt, 300 ml (about 1 1/4 cups) of hot water and 1 1/2 tbsp of cannabutter.

Mixing the two flours gives the torta frita a little puff. Combine both flours well in a bowl and make a well in the center, then add the salt. Pour the 300 ml of hot water into that same well, followed by the cannabutter.

The water has to be hot so it melts the butter and everything comes together more easily. Mix it all by hand, then move it to the counter to finish kneading. Make sure all the ingredients are fully combined.

Now's the time to play around. If you like them sweet, add some citrus zest; if you like them savory, a little Parmesan works wonders. Wrap the dough in plastic wrap and let it rest in the fridge for at least 30 minutes. The longer it rests, the better it turns out!

Finally, divide the dough into small balls and roll them out with a rolling pin into rounds, like an empanada disc but a bit thicker. Poke a hole in the middle of each one so the oil can cook the whole thing evenly. Fry them in oil or lard and they're ready to eat! Just remember edibles take a while to kick in, so start with one and wait before going back for seconds.