Panzerotti with unleavened yogurt

Mix all the dough ingredients until the dough is soft and smooth and let it rest for about an hour in a bag. Then divide it into 4 equal parts, shape them into smooth round loaves and place them back in the bag, slightly spaced apart, for about 30 minutes.

Take a piece of dough, then pour a little flour under and over the dough and, using a rolling pin, roll out the dough balls one after the other to a diameter of approximately 20-30 cm.

Take the first disk, then roll it out again, using both your hands and a rolling pin, to a diameter of about 50 cm. Then fill it as desired. I simply filled it with mozzarella and cooked ham, but you can use any filling you like. If using fresh mozzarella, I recommend cutting it in half and letting it drain for at least 3-4 hours beforehand.

Fry the panzerotti in extra virgin olive oil preheated to 170°C (340°F) for about a minute per batch and serve immediately while hot, they're an endless delight. They can also be enjoyed warm or cold at the seaside or in the mountains, and are incredibly light despite being fried.