These wonderfully light breads are normally flung out in circles, like a fisherman throwing his net (vecchu), until paper thin. They can be hand-pulled like strudel for a similar result.
Ingredients
- 31/3 cups (420 g) all-purpose flour
- 1 teaspoon salt
- 3 eggs, lightly beaten
- 1 cup (250 ml) water
- ¾ cup (180 ml) oil
How to Make It
- Sift the flour and salt into a bowl. Make a well in the center, pour in the beaten eggs and mix together, using your fingertips. Gradually add the water and combine to make a very soft dough. Knead for 10 minutes. Divide the dough into 10 balls, cover with a damp cloth and leave to stand for 30 minutes.
- Spread out each ball on a well-oiled tabletop, flatten with the palm of your hand and pull the edges of the dough gently to stretch it out as wide and as thin as possible. Fold in half, brush the surface with oil and fold in half again. Roll each piece into a curled ball and leave to rest for 15 minutes. Flatten each ball with the palm of your hand again, then use a rolling pin to shape the dough into flat circles.
- Oil a griddle or skillet and cook for 1-2 minutes, or until the bottom turns golden brown. Turn and cook on the other side for another 1-2 minutes. Serve hot with Bean and Lentil Stew or Mild Chicken Curry.
