Put all the dry ingredients into a bowl and mix together. Make a well in the middle and gradually add the water. Stir together with a knife.
When the mixture starts looking like dough tip it onto a floured bench.
Knead the dough just a little until the dough develops a smooth texture. Roll the dough out to a thickness of about 6cm. Cut into slices, much like scones, pricking each one with a fork.
Heat a pot of oil or fat. Olive oil or grape seed oil is fine, and a lot less fattening.
For best results deep fry the bread in very hot oil. Add the cut dough shapes, turning as they brown. N.B. If the oil is not really hot then the floaters will not raise very well.
Great with lots of jam and/or Golden Syrup.
