Knead a smooth dough from the flour, water, yeast, 2 teaspoons of salt and 2 tablespoons of oil. Cover and let rise for about 30 minutes.
In the meantime, drain the mozzarella and then cut it into approx. 0.5 cm cubes. Put together with the chopped tomatoes in a bowl and season with salt, pepper and basil.
Divide 10 portions of the same size as possible from the yeast dough and do not roll out too thinly on a floured work surface. Put 2 tablespoons of the filling on one half of each flatbread, beat the other half over it and press the edges together well.
Heat oil in a pan. Make sure that the oil is not too hot, otherwise the panzarotti will end up black on the outside and raw on the inside. I always use level 4 of 6 on the electric stove. When the oil is hot, carefully slide the panzarotti in one after the other with a spatula and fry for about 3 minutes on both sides.
Finished panzarotti can be kept warm in the oven at 50 ° C while the others are still roasting.
With us, this amount is enough as a main course for 3 people.
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