Food for the (Gluten Intolerant) Soul

Ingredients –

• 1 kg flour
• 1 teaspoon salt
• 1 tablespoon sugar
• 3 cups water

For the greasing:

• 1/2 cup oil
• 50gr butter

Preparation –

Mix flour and salt. Add water and soft butter gradually and apply for about 2 minutes, for a very smooth and soft dough.

Make egg-sized balls from the dough, dip each ball in a bowl with oil mix and place on a tray. Pour over the rest of the oil mix, to keep the balls from dehydrating. Place 20 minutes at room temperature.

Heat pan over medium flame.

Open each ball in your hands (with the entire palm, like a gentle stroking) on ​​a greased surface with generous strokes, until it is stretched into a vey thin, uniform circle. To allow very thin circles, you can stretch the dough between to pieces of greased backing paper with a rolling pin.

Place the first circle on the frying pan (there is no need for oil – there is enough on the dough), peeping to see when it turns golden and turn to the other side. Spread butter and place another round of dough on it. Wait half a minute and turn the two together, so that the new dough is rolled down. Spread butte and place another circle of dough on the pile, wait half a minute, and then turn the stack again and put another circle of dough, and continue until 12-10. In fact, each muffletta is fried only on one side (except for the first), but the inner heat of the pile keeps the cooking going.
When the pile is large, remove the guests (or a plate covered with a towel), and start a new pile. Serve with honey and butter, or some chocolate spread.