1 cup of wheat flour
1 cup of whole wheat flour
1/2 teaspoon of crushed red pepper
Salt to taste
2 tablespoons of olive oil
1/4 cup of papaya seeds
Oil for frying
1 cup of wheat flour
1 cup of whole wheat flour
1/2 teaspoon of crushed red pepper
Salt to taste
2 tablespoons of olive oil
1/4 cup of papaya seeds
Oil for frying
On a clean surface, combine the flours, red pepper, 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 the inside out
Add about 1/2 cup of warm water, 1 tablespoon at a time, until the dough is soft to the touch
Knead for 3 minutes and let the dough rest for 40 minutes, wrapped in plastic wrap
Divide the dough into two parts
Shape each part into a cylinder about 24 cm long
Cut each one into 12 pieces
Make a ball using each piece of dough and open it up to form a circle on a floured surface
Spread papaya seeds evenly over a flat surface, place a disk of dough and roll out the excess dough to attach the seeds
Place 4 cm of oil in a high-sided pan
When hot, fry one piece of dough at a time for about 10 seconds, flip and let it cook for an additional 2-5 seconds until lightly golden
Drain on paper towels
Serve still warm
Yields 24 seed cakes
Note: This recipe is best served with salads and potatoes.
