1 cup of wheat flour
1 cup of whole wheat flour
1/2 tablespoon of chopped hot paprika
To taste salt
2 tablespoons of olive oil
1/4 cup of papoula seeds
Oil for frying
1 cup of wheat flour
1 cup of whole wheat flour
1/2 tablespoon of chopped hot paprika
To taste salt
2 tablespoons of olive oil
1/4 cup of papoula seeds
Oil for frying
On a flat surface, place the flours, paprika, and salt
Make a depression in the center and add the olive oil and 2 tablespoons of warm water
Mix with a fork, making circular motions from inside out
Add about 1/2 cup of warm water, 1 tablespoon at a time, until you get a dough that's loose enough to handle
Knead for 3 minutes and let the dough rest for 40 minutes, wrapped in plastic film
Divide the dough into two parts
Roll each part into a cylinder 24 cm long
Cut each one into 12 pieces
Make a ball using each piece of dough and open it, forming a circle on a surface dusted with flour
Spread the papoula seeds over a flat surface, place a disk of dough, and roll the rolling pin to have them stick together
Place 4 cm of oil in a high-sided skillet
When hot, fry one piece of dough at a time for about 10 seconds, flip, and let it cook for 2-5 seconds until lightly golden
Drain on paper towels
Serve still warm.
