A Greek recipe for the authentic breakfast of Mani by Stavriani Zervakakou
An authentic recipe for breakfast in Mani by Stavriani Zervakakou, the chef of the historic Kyrimai Hotel in Gerolimenas, as published at Gastronomos, Kathimerini.
INGREDIENTS (for about 20 pcs.)
- 1 kg of flour for all uses
- 1/3 tea spoon of salt
- 200 ml of olive oil and more for the oiling and frying
- 40 g dry yeast (about 4 sachets)
- Approximately 300 ml of lukewarm water (or as needed)
- ½ tsp. cinnamon powder or orange zest
Put the flour in a deep bowl, add salt, zest or cinnamon, the yeast and mix. Pour the olive oil and knead gently, gradually dropping the water. (We may need a bit more or less water). Do not knead too much and strongly, but just as much as you need in order to mix the ingredients and form a smooth dough that sticks on the hands a bit. Grease another deep bowl, drop the dough in the bowl and cover with a membrane. Leave in the refrigerator to rest for about 30 minutes. Grease a shallow pot with olive oil. Remove the dough from the refrigerator. Grease your hands well and make about 20 balls of 70 grams. Sort them in the oiled pot. In a deep frying pan or pot, pour oil that covers the 1/3 of the pot and heat it to a high temperature. Take a ball of dough and pull it, stretch it with your fingers to open it and form a thin oval sheet (about 2-3 mm thick). Fry the dough for about 2 minutes, each side, until golden. Put them on paper for the unnecessary oil to drain. Repeat the process.