Ingredients:
1/2 kg flour, 1/3 fl. olive oil, 1/3 tbsp. salt, 1/2 sachet of dry yeast, warm water as much as it takes, oil for frying
Implementation:
Heat the oil slightly until it becomes lukewarm. Put the flour in a bowl and sprinkle with the oil. Sprinkle with the salt. Rub the flour into the palms with the oil slightly moistened. Add the yeast and warm water and knead until you have a soft, pliable dough. While kneading, oil your hands a little. Put the soft dough in a bowl and cover. Let it double in volume for around 1.5 hours. Form a large thick wick without flouring the counter. Cut the dough into thin slices. Form a thick wick – dough cord. Let them rest for 10 minutes and form into very thin strings. Roll into oblong shapes. After they are all done, heat a large deep frying pan with oil to 170 °C, ideal temperature to fry them. Little by little, drop them into the hot oil and fry for a few minutes, until they become crispy and lightly browned. With a slotted spoon, take them out on a rack to drain.
