Whole grain tortilla with mizithra, stamnagathi and sun-dried tomato
We stir the flour with the baking powder and salt. We add the olive oil and half the water and we mix it hardly by hand, or in a mixer, slowly adding the remaining water until we have a tight and uniform dough. We cut into 8 pieces and we let the dough rest for at least half an hour. With a rolling pin, we open the dough and we bake in a non-stick pan without oil for about 1 minute on each side. We store the pies covered with a cloth so that they do not dry out.
- No-stick pan