Dissolve the yeast in the lukewarm water. Let it sit for 5 minutes, then stir.
Sift the flour with the salt into a large bowl.
Stir the yeast and the oil gradually into the flour.
Knead briefly until the dough is well mixed and smooth.
Let the dough sit, lightly covered, for 45 minutes to an hour—until the dough has risen.
Roll the dough out to about 1/4 inch thick and cut into strips about 2 inches wide and 7 inches long. Then roll the strips into evenly-shaped balls.
Fry the strips in a frying pan in about 1/2 to 3/4 inch of hot oil until they are golden brown.
Drain on paper towels.
Sprinkle the zalabeewith sugar and (optional) cinnamon while they are hot.
