Heat heavy skillet over medium heat until sizzling; if using salt pork back fat, render into “scruncheons”, remove leaving rendered fat behind
If using cooking oil, place 1 inch in bottom of heavy pan; set aside.
Cut 60 gram or 2 ounce slices of dough from proofed Nan’s bread; lightly stretch into disc shapes.
Cover and rest for 10 minutes; heat skillet on medium heat to sizzling (test a pinch of dough).
Add Toutons, 3-5 at a time, depending upon size of pan; do not overcrowd. Toutons will puff immediately. Cook until golden brown on both sides and repeat until all are fried.
Serve warm with lots of butter and fancy molasses and the "scruncheons” if fried in salt pork back fat!