Cervenia scoverzi, Romanian fried flatbreads

Ingredients

• 20 g fresh yeast
• 1 teaspoon sugar
• 500 g flour
• 400-450 ml warm water
• 1/2 teaspoon salt
• 500 ml oil for frying

Preparation

1. Rub the yeast and sugar together until the yeast liquefies. Add 30 ml warm water and 20 g flour, stir until you have a sour cream-like paste, then cover and leave to rise for 10 minutes. 2. Sift the remaining flour into a bowl and mix it with the salt. Put the yeast mixture in the middle, gradually pour in 370-420 ml warm water and stir. Use as much water as the flour needs, then knead on a floured work surface until the dough is smooth and no longer sticks to your hands. 3. Cover the dough and leave it to rise for 20 minutes, until it doubles in volume. Divide it into 16 pieces and place them on a cloth, in the order you will fry them. 4. Stretch each piece by hand until it reaches the size you want. 5. Heat the oil in a wide pan for 5 minutes and test it with a small piece of dough. Shake the excess flour off the first piece, put it in the oil and make a hole in the middle with a fork. Fry each scovergă for about 1 minute on each side, until golden.