Wow! This was great! I added a pinch of sugar as others suggested, and I let the dough balls sit for 30 minutes. I wasn't sure what kind of oil to use. I used canola, which seemed to work, although the entire house ended up being very smoky -- we had to open doors and windows. I don't know whether that was the oil, something I did wrong, or just the nature of the recipe. Also, I doubled the recipe since we had company, but the smoke kept me from cooking all of the dough. I covered the remaining dough balls and stored in fridge overnight; they were fine the next day after sitting out to bring to room temperature, then rolling and frying.
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