Summary

Ingredients

• 500 g flour (type 405)
• 2 medium egg (s)
• 1 teaspoon salt
• 0.5 ½ cube yeast
• 1 pinch (s) sugar
• milk and
• in Water equal parts (lukewarm)
• 0.5 teaspoon ½ baking soda
• 500 ml oil for deep-frying

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Instructions

1. Dissolve the yeast and sugar in a cup with some of the milk-water mixture. Put the flour, eggs, salt and yeast in a bowl. Stir in enough milk-water with a wooden spoon to create a tough, elastic dough that falls from the spoon with difficulty but no longer sticks too much to the hands.
2. Let the dough rise and only then add the baking soda and work it in again with the wooden spoon.
3. Heat plenty of oil in a saucepan or deep pan. Now moisten your hands a little with water, remove a little of the dough, pull it apart with your fingers into thin cakes (approx. 5 mm) and bake in the hot fat while turning.
4. The petulla are served heartily with feta cheese, olives, tomatoes, ajvar, turshi etc. or with jam, honey, etc. They are traditionally eaten with us for breakfast.