Prepare a soft dough with 1 glass of flour, 1 tsp salt and the necessary quantity of water. Add the yeast, dissolved in water and keep the dough in a hot place, to double in size. Meanwhile,rub in your palms the remaining flour with the Extra Virgin Olive Oil XENIA and let the mixture stand for about 2 hours. Then, add, little by little, the rubbed flour with the oil, until the dough acquires the proper texture for bread. Cover the dough and let it rise for 2 hours. Then, cut in small pieces, roll out them out into thin strips and make nooses. Fry the nooses in a saucepan, in hot oil. As soon as they star browning, take them out with a perforated spoon and drain them on a absorbing paper towel. Serve them hot or cold, sprinkled (optionally) with grated cheese.
Lalaghia form Mani
- 1 kg flour
- 80 ml Extra Virgin Olive Oil XENIA
- 1 tsp yeast
- 1 tsp salt
- Frying oil
- Grated dry mizithra (optionally)