INGREDIENTS:
- 1 kilo Durum flour (village flour)
- 1 glass farine flour
- ¾ glass peanut oil
- Salt
For the filling:
- Honey
- Cinnamon
- Olive oil
METHOD:
In a large bowl, add the water, salt, oil and, using your hands, rub the ingredients together to form a mixture of dumb flour. Knead the mixture by pouring some lukewarm water until the dough is formed. Open the dough into several rounded pittas (appx 20 cm), spread some olive oil and sprinkle some cinnamon and honey. Fold each side of the pitta to form a square and open it until it gets a squared shape (it must not be very thin). Once done, use the satzi (traditional Cypriot wired pan) or heat a non-stick frying pan and cook the kattimeria. Turn them immediately on the other side and spread some olive oil. Turn them on both sides 2-3 times. Serve in a deep dish, cover them in order to keep them hot and help them maintain their moist texture. Serve with honey.