The yeast is soaked in a little warm water, ensuring that the temperature is not too high to avoid destroying the beneficial microorganisms in the yeast. In a large bowl, we sift the flour to aerate it and remove any impurities. We make a well in the center of the flour, like a small crater, where we will add the key ingredients. Here, we add the sugar, which will give a touch of sweetness to the dough, the salt, which will enhance the flavors, and the lard or oil, depending on preferences. After the yeast has activated and become frothy, we add it to the center of the flour.
We start kneading the dough with our hands, gradually adding a little warm water until the dough becomes homogeneous and elastic. It is important to ensure that we do not add water all at once, but gradually, to achieve the desired consistency. Once we have obtained a dough that no longer sticks to our hands, we turn it out onto a floured work surface and continue to knead vigorously for about 10-15 minutes. This stage is essential for developing the gluten, which will make the scovergi fluffy and airy.
Once the dough is well kneaded, we put it back in the bowl, cover it with a clean towel to prevent it from drying out, and let it rise in a warm place until it doubles in volume. This rising process is crucial for achieving a light and fluffy texture. After the dough has risen, we divide it into six equal pieces. Each piece is stretched by hand, forming discs of the desired size, being careful not to make them too thin.
In a deep pan, we heat the oil. It is important that the oil is well heated before adding the scovergi to achieve an even and appetizing browning. When the oil starts to sizzle, we carefully place the scovergi in the pan. We prick them in the middle with a fork to allow steam to escape and prevent excessive puffing. We fry the scovergi until they become golden and crispy on both sides, remembering to turn them carefully. When they are ready, we remove them onto a paper towel to absorb the excess oil. Serve them hot, perhaps with a side of cheese or sour cream, and enjoy their delight! Bon appétit!
We start kneading the dough with our hands, gradually adding a little warm water until the dough becomes homogeneous and elastic. It is important to ensure that we do not add water all at once, but gradually, to achieve the desired consistency. Once we have obtained a dough that no longer sticks to our hands, we turn it out onto a floured work surface and continue to knead vigorously for about 10-15 minutes. This stage is essential for developing the gluten, which will make the scovergi fluffy and airy.
Once the dough is well kneaded, we put it back in the bowl, cover it with a clean towel to prevent it from drying out, and let it rise in a warm place until it doubles in volume. This rising process is crucial for achieving a light and fluffy texture. After the dough has risen, we divide it into six equal pieces. Each piece is stretched by hand, forming discs of the desired size, being careful not to make them too thin.
In a deep pan, we heat the oil. It is important that the oil is well heated before adding the scovergi to achieve an even and appetizing browning. When the oil starts to sizzle, we carefully place the scovergi in the pan. We prick them in the middle with a fork to allow steam to escape and prevent excessive puffing. We fry the scovergi until they become golden and crispy on both sides, remembering to turn them carefully. When they are ready, we remove them onto a paper towel to absorb the excess oil. Serve them hot, perhaps with a side of cheese or sour cream, and enjoy their delight! Bon appétit!
Ingredients
500 g flour, 350-400 ml water, one cube of yeast, 2 tablespoons of sugar, 1 tablespoon of solid lard (2 tablespoons of oil), 1/2 teaspoon of salt. For frying: 1/2 l oil.