We are preparing the “agnia”. In a bowl we put the water, oil, cretan raki, lemon and vinegar. Then we put the sugar, yeast and mix. Then slowly we add the flour and salt and knead until we get a very soft “agni” dough. We rest it for 15 minutes by covering our dough with a towel. We take dough as much as a small mandarin, we open it and we put a tablespoon of xinomizithra that has been mixed with the mint. We drain the dough and we close it in this mizithra. With our hand, we push the scalpel to make it flat. When we prepare them all, we fry them in a lot of olive oil and then we put them on kitchen towels to absorb the oil.