Add flour, yeast, sugar, salt and turmeric to a large bowl. Mix to combine.
Add ground chadon beni and ¾ cup of warm water. Mix.
Continue adding a little warm water at a time while kneading to form a soft, smooth dough.
Coat the dough with oil (about 1 tsp of oil). Cover and rest for 1 hour.
Oil a baking tray and rub your hands with oil.
After the hour, divide the dough into 12 equal parts. Roll into small dough balls and place on the prepped tray. Cover and set aside.
Place a large pot on medium to high heat. Leave to heat up. Add enough oil for deep frying (about 2 cups) and allow to get very hot.
Coat your flat working surface with a teaspoon of oil. Coat your hands too.
Place one dough ball on the oiled surface. Press down and out to spread out the dough as thin as possible, making sure the edges are thin and uniform (holes are normal).
Lift the bara and place in very hot oil.
Flip over when it floats (about 2 seconds after adding it to the oil). Flip again within 2 seconds.
Remove from oil. Place on paper napkins in an airtight container or cooler. Cover to trap the heat, which will cause it to soften.
Repeat for all other dough balls.