It sounds like the low protein level of your flour is part of the problem; it wouldn't account for the fry dough, but it would definitely be a reason the dough is breaking, rather than stretching. If you can't find a higher-protein flour, then you might try kneading it longer, to develop whatever gluten is there. As for the dryness, I'd suspect it's how you're measuring your flour; some of us are more heavy handed than others! Try using a bit less flour or, as you say, a bit more liquid; that should help give your dough a softer texture, and will help it rise, as well. Good luck - hope you're enjoying your summer Down Under! PJH

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