CRACKERS FROM SAMOS GREECE

CRACKERS FROM SAMOS GREECE.

Once you get the hang of how to make these, I assure you that these will be a family favorite.  And they really beat any thing you can find at the store.

INGREDIENTS.
2 1/2 cups flour.
3/4 cup warm water.
1 egg.
1/4 cup of olive oil.
Peanut oil for frying.
Parmesan Cheese  for sprinkling on top of warm crackers.
NOTE: Basically you can top these crackers with anything you want.  Tuna salad is really yummy or sprinkles with some hot sauce if you like yours a bit spicy.

METHOD OF PREPARATION

FIRST:
Mix the olive oil into the flour and cut it in mixing it well. Next add the egg to the mixture and chop it in. Keep mixing until the flour has some what of a mealy course texture. Next add the warm water a little bit at a time to the flour mixture and keep working it in by cutting with the spoon.  Add a little bit more water and repeat until you get a really rough dough.
Now use your hand, sprinkle some flour over the dough and with push the dough down with your knuckles and then lift and fold the edges inward, repeat until the dough starts to hold shape.  Add a little sprinkle of flour when necessary. Knead for about 3 to 4 minutes.
The dough should be nice and smooth and soft and pliable.  If the dough is really dry add one table spoon of warm water. If the dough is really moist add one tablespoon of flour.
Put dough back in bowl and let rest for 20 minutes.

SECOND:
Cut the dough into fourths.  Leave on piece on the cutting board and cover the remaining so it does not dry out.  With the piece you have roll it out like your making a snake about 12 inches or more.
Then cut about 1 inch piece off the rope. And make sure their all about the same size.  If you feel the rope is too thin or too thick adjust the side when you make it again.  Now take on little piece and roll it out like another snake and then gently roll over that with the rolling pin.  Here the fun part. You know how a snail shell is spiraled, right. Take you snake and roll it until it looks like a snail shell and pinch it at the end to seal it.  Next dust the cutting board and lay the little snail spiral down and roll it out with the rolling pin.  Repeat with all the dough.  Do not stack they will stick to one another.  It better to have the oil hot and ready so as you make them you can fry them.  This dough will dry out really fast. Have a plate with paper towel ready to drain off the oil.

THIRD: 
Heat the oil on high, and check it by adding a little bit of dough. When the dough starts to bubble it's ready. If the oil is too hot turn it down and then let it heat back up, so your cracker don't burn.
Put about three crackers in at a time and fry until golden brown, turn over to check each side. Once both side are light golden/ golden. Remove and drain and sprinkle with cheese. Repeat until all the crackers are done.  You can keep the oven on the lowest temperature to keep them warm.  After that eat.

FOURTH: FREEZING.
Maybe you do not want to use all the dough at once.  Hold back one or two piece and wrap in wax paper then wrap in foil and freeze.   Ready to use it? Take the frozen dough out, unwrap and let thaw out for about a hour or a 1 and a 1/2.  Knead until the dough is pliable and their is not icy feel to the middle.

ENJOY.