In a large bowl, sprinkle salt into the flour and mix well. Add water and work into a dough. If you need to add a few extra spoonsful of water, do so. Knead a bit. Add olive oil a spoonful at a time and knead after each addition. Knead until smooth and elastic about 5 to 10 minutes. Place in a greased bowl, cover and set aside for 2 hours.
Divide dough into 3 portions and roll into balls. Lay on a tea towel, cover and let rest for 30-40 minutes. Roll flat with a rolling pin, then using the backs of your hands stretch the dough until paper thin. Cut into strips the width of your hand. Then cut the strips into rectangles about 6 inches long. Pinch the rectangle in the middle of the two long sides. Deep fry in vegetable oil over medium high heat until golden brown and crispy; turn and fry the other side.
Drain on paper towels. Dust with icing sugar. Makes about 30.
Author's Comments
Stretched dough is paper thin. It is then cut and deep fried.
Instructions
In a large bowl, sprinkle salt into the flour and mix well. Add water and work into a dough. If you need to add a few extra spoonsful of water, do so. Knead a bit. Add olive oil a spoonful at a time and knead after each addition. Knead until smooth and elastic about 5 to 10 minutes. Place in a greased bowl, cover and set aside for 2 hours.
Divide dough into 3 portions and roll into balls. Lay on a tea towel, cover and let rest for 30-40 minutes. Roll flat with a rolling pin, then using the backs of your hands stretch the dough until paper thin. Cut into strips the width of your hand. Then cut the strips into rectangles about 6 inches long. Pinch the rectangle in the middle of the two long sides. Deep fry in vegetable oil over medium high heat until golden brown and crispy; turn and fry the other side.
Drain on paper towels. Dust with icing sugar. Makes about 30.
Author's Comments
Stretched dough is paper thin. It is then cut and deep fried.
AH! Cooking the Middle Eastern Way Nadia S. Farah
Similar Recipes
pastries