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

PROCEDURE

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.

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From: Anthi Sasmatzoglou

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