Ojaldre is fried bread. It’s something we used to eat at fairs and festivals, like you’d eat French Fries.
I make ojaldre almost every time I make bread (which isn’t that often, as Ian usually bakes the bread). I always hope for a little extra dough—a little too much to put in that last loaf.
Take that extra dough, pat and pull it into a flattish, roundish sort of shape, and slap it into half an inch of hot oil until it’s brown and crispy on both sides. Shake a little salt onto it, and you’ve got a snack that reminds me of rodeos and terrifyingly decrepit carnival rides.