In a deep bowl, first a hole is made in the middle of the flour and an egg is broken on it.

After mixing them well, olive oil, salt and water are added slowly, respectively.

The dough that is thoroughly kneaded and collected is stretched and rested in the +4 refrigerator for 15 minutes.

The rested dough is divided into meringues of standard weight.

It is opened on the floured counter and sliced according to demand.

Spread on a tray and leave to dry.