Mix all the ingredients and knead until it comes all together, if sticky add more flour and if too dry tablespoon of butter milk at a time.

Wrap the dough in plastic wrap and leave in a warm place for 20 minutes.

Knead the dough and roll on a floured surface, 9 inch by 19 inch cut the dough in to diamonds.

Deep-fry in batches until golden on both sides, turning them, drain on kitchen paper.

Serve with dates and tea.