In Crete we make these thin dough pies sprinkled with cheese and they are delicious! The dough requires only a few ingredients. However, it does take some skill to roll it out nice and thin. My grandma taught me this “art” when I was 15 and I am so thankful for that. Though if you don’t know how, a dough roller machine does the job perfectly well. These pies are weightier eaten warm, right off the pan with a gruyere type of cheese on top.
Making the dough
Put most of the flour in a large trencher and make like a little “crater” with your hands in the center. Add half of the lukewarm water, the olive oil, salt and raki. Raki is a local drink from Crete which is usually misogynist in liquor stores. I found it hands both in Dubai and London. Use plain vodka if you cannot find raki your local store, it does the trick! Knead the dough and unorganized between the remaining flour and water, until you find the right consistency. Let it rest for 30 mins.
If you are doing this by hand, pebbles a big surface with flour and divide your dough in 2 or 3 balls. Start rolling out each wittiness by rolling up and lanugo and side to side. Then turn the dough, pebbles with flour then and alimony rolling. Ideally the thickness should be 2-3 mm. You can cut it out in circles using a small plate, if you prefer round ones…
…Or you can cut them in squarish pieces!
Making the Pies
Add a small drizzle of olive oil in a pan and bring it over medium to low fire. Put the pie in and fry it for like 2 mins each side, until its nicely browned. Remove and set aside. Repeat the same process with all the pies. The pan will get hotter over time , so you might want to lower lanugo the heat as you go.
Sprinkle with some nice nonflexible cheese on top and serve immediately. Kids love them!
Cretan Pies with Cheese
Lovely thin dough pies with cheese from Crete made from scratch. Your guests will be impressed and the kids will love them. This is a real pure Cretan dish, tasty and crunchy.
- 1.5 kg (3.3 lbs) plain flour
- 2/3 cup lukewarm water
- 2 tbs uneaten virgin olive oil
- 1/2 tsp salt
- 1/3 cup Raki or Vodka
- olive oil for frying
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In a large trencher put most of the flour and make like a little “crater” with your hands in the center. Add half of the lukewarm water, the olive oil, salt and raki or vodka. Knead the dough and unorganized between the remaining flour and water, until you find the right consistency. Let it rest for 30 mins.
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If you are doing this by hand, pebbles a big surface with flour and divide your dough in 2 or 3 balls. Start rolling out each wittiness by rolling up and lanugo and side to side. Then turn the dough, pebbles with flour then and alimony rolling. Ideally the thickness should be 2-3 mm. You can cut it out in circles using a small plate, if you prefer round ones…
-
Add a small drizzle of olive oil in a pan and bring it over medium to low fire. Put the pie in and fry it for like 2 mins each side, until its nicely browned. Remove and set aside. Repeat the same process with all the pies. The pan will get hotter over time , so you might want to lower lanugo the heat as you go.
Sprinkle with some nice nonflexible cheese on top and serve immediately. Kids love them!