This is a traditional recipe from the city of Alcoy, which has been passed down from father to son and is very typical for lunch.
It can be taken with sugar on top or honey, in its sweet version and in its salty version with local sausage or anchovies and fresh cheese.
A very simple but very good recipe.
INGREDIENTS
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280 gr of Force Flour
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12 gr of fresh yeast
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120 ml of warm water
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a pinch of salt
INSTRUCTIONS
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In a deep bowl mix the yeast with the water until it dissolves completely.
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Add the oil to the water and stir well.
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You see adding the flour and salt little by little and you see kneading until the dough does not stick to the fingers. If not, add a little more flour to form a ball.
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You leave it in the bowl and cover it with a dry cloth until it ferments at least 45 minutes, the longer the better until it doubles in size.
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Prepare a bench with a little oil so that the dough does not stick and form balls.
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With the help of a roller we will smooth them and make them thin and if it can be in a rounded shape. Once the coquette is cast, we will make a hole in the middle.
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We prepare a pan with the extra virgin oil and wait for it to heat up.
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With the very hot oil, we will add the Flirtatures one by one and turn them over with a pair of tongs when they are golden brown.
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We drain and we put on an absorbent paper to eliminate the excess oil.
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Serve and add the complements to taste, as I said before you can add sweet or salty elements.
TIPS
Try them with honey, sugar or cocoa cream for the little ones, they will go crazy.
