Traditional frybread of Messinia
500 g all-purpose flour
8 g dry yeast
2 tablespoon oliveoil
1 teaspoon salt
300 g water, lukewarm
1 teaspoon sugar
In a bowl, mix the yeast, sugar, water and some of our flour. Without bothering, cover it with a clean towel and let it swell. After about half an hour that our dough has made bubbles, gradually add the rest of the flour, salt and olive oil and knead.
Cut small doughs and with a rolling pin spread on a sheet. Heat a little olive oil in our pan over medium heat and fry to get color on both sides. We take care that our olive oil does not burn too much and we are left uncooked inside.
Finally, serve with feta and tomato for savory enjoyment or with honey and sesame for a sweet breakfast.