Bara

Combine flour, yeast, sugar, salt, and turmeric in a large bowl, mixing to combine. Add culantro and half the water, mixing to incorporate. Continue slowly adding water and kneading to form a soft, smooth dough.

Coat dough with a small amount of oil, cover, and let rest 1 hour.

Prepare a lightly oiled tray. Divide the dough into 12 equal parts, rolling each into a ball and placing on the prepared tray. Cover and set aside.

Heat a heavy pot over medium-high heat with enough oil to deep fry.

Lightly oil the work surface and your hands. Working one at a time, press each dough ball down to spread as thin as possible, making sure the edges are thin and uniform. Holes in the bara are normal. Place the disk in the oil and fry, flipping once it floats (within seconds), and then flip again (within seconds). Remove from oil to drain and cover to keep warm and soften while frying the remaining bara.