Preparation Time
Waiting Time
Difficulty Level


In the mixer bin, we put all the solid ingredients. We make a hole in the middle and we put the water and the margarine. We start kneading, initially for 4 ‘at slow speed and for another 4’ on fast. We let the dough rest in the bin for 20 ‘and then we knead for 5’ at high speed. Then, we put the dough on a workbench and we cut into 400 gram pieces to which we give a round shape. We also weigh 1 piece of 100 gram dough, to which we give a “wick” shape. We press the rounded piece of 400 grams uniformly and with the “wick” we form a snail on the dough, starting from the center and going to the edges. We spread the surface with water and we sprinkle with sesame seeds. We leave in a warm place until it doubles in volume and we bake in a preheated oven. Once it is placed in the oven, we sprinkle some water and we bake at 200 ° C for 40-45 ‘. We season it and as it is hot, we place a whole nut in the center

Chef: Giorgos Makris


  • 1 kg Hard Flour MILLS OF CRETE
  • 125 gr Bun flour MILLS OF CRETE
  • 125 gr Semolina Fine MILLS OF CRETE
  • 25 gr fine salt
  • 40 gr liquid yeast
  • 100 gr crystal sugar
  • 50 gr soft margarine
  • 5 gr grated mastic
  • 3 gr mahleb
  • 750 ml water
  • sesame for the spreading


  • Baking dish
  • Mixer