- 1 kilo flour (hard)
- 1 tbsp olive oil
- 1 cup milk
- 2 teaspoons salt
- 1 teaspoon sugar
- 2 sachets of dry yeast
- 2 cups of lukewarm water
- Cretan grape-juice syrup (or honey)
In a pan put a little warm water with the sugar and two yeast sachets and mix, (let them spend ten minutes until you create small bubbles)
Pour the salt, oil, milk, and flour and water alternately.
Creates a normal elastic dough that make a big ball and leave in a warm place covered for half an hour to rise to about twice the size.
Once inflated to the desired size, divide the dough into small balls, roll them with a rolling pin into small discs which fry them in hot oil. Then place the lalaggia absorbent paper and serve with Cretan grape-juice syrup (or honey) and cinnamon.