Ingredients portion 4
Coarse grinding flour 450 g
Sunflower oil to taste
Cooking instructions 35 minutes
1 In a large bowl, mix the flour, 1 tablespoon of oil and 300 ml water. Knead in the dough.
2 Place the dough on a floured surface, press the dough down by flattening it and stretching it slightly, then wrap the right and left-hand edges in the centre. Repeat this, kneading the dough and turning it in a circle for a few minutes.
3 Using a knife, cut the dough into 4 pieces, then cut each quarter into 6 pieces to make 24 pieces. Shape each piece into a ball. Dust the work surface with flour and roll each ball into a 10 cm circle with a rolling pin.
4 Line 3 baking trays with paper towels.
5 Pour 2 cm of oil into a frying pan and heat for 5 minutes (to check the oil, throw in a cube of bread, it should brown in 15 seconds). Place 2-3 pieces of dough in the oil and fry for a few minutes until the pieces are puffed up and golden. Transfer to a baking tray. Repeat the same with the remaining dough. Serve lightly warm.
