500 g of wheat flour
1 teaspoon of salt
3 lightly beaten eggs
150 ml of olive oil
500 g of wheat flour
1 teaspoon of salt
3 lightly beaten eggs
150 ml of olive oil
Sift together the flour and salt in a bowl
Add the eggs, oil, and 250 ml of water
Mix until forming a ball of dough and then work it until soft and elastic
Divide the dough into portions the size of a tennis ball, cover them with a clean cloth and let them rest for 30 minutes
After that, brush olive oil on a surface to open up the balls, pulling the edges outwards to make them as thin and wide as possible
Fold the dough several times like a fan
Use a rolling pin to compress it until it forms a circle and let it rest for 15 minutes
Knead the dough with your hands until it acquires a diameter of about 20 cm and cook it in a medium heat pan until golden brown
Serve hot, accompanied by roasted eggplant or pickled beets
