Recipe Index

Ingredients

• 1/2 tbsp active dry yeast
• 1 teaspoon sugar
• 1/4 cup warm water, 110°F
• 2 cups all purpose flour
• 2 tablespoons olive oil
• 3/4 teaspoon salt
• 2 teaspoons sugar
• 1 tablespoon unsalted butter
• 3/4 cup warm water
• more olive oil for dough handling
• vegetable oil for frying
• optional: eggs, date syrup, honey, cheese

Method

1. Whisk the yeast and the teaspoon of sugar into the 1/4 cup of warm water in a small bowl and proof it 10 minutes until doubled and bubbly.
2. Add the flour, olive oil, salt, the 2 teaspoons of sugar, the butter and the 3/4 cup of warm water to the proofed yeast and mix with a wooden spoon or a mixer hook until a sticky dough forms.
3. With generously oiled hands, divide the dough into 6 to 8 equal balls, set them on an oiled tray so they do not stick, cover with plastic wrap, and leave in a warm place 1 to 1 1/2 hours until doubled and very bubbly.
4. Heat vegetable oil about 2 inches deep in a frying pan over medium-high heat to about 350°F.
5. With oiled hands, flatten one ball on an oiled plate, keeping the edges a little thicker than the center, like a crust.
6. Lower the dough into the hot oil and fry until golden on the first side, then flip it; if you want an egg on it, crack the egg into the hollow that forms on the flipped side right after turning.
7. Fry the second side golden, drain the sfinz on paper towel, and repeat with the remaining dough balls.
8. Serve the sfinz hot with the optional fixings — cheese, honey and date syrup — set out for topping at the table.

Nutrition (per serving, where published)

Estimated from USDA FoodData Central ingredient data