Roschette
Recipe
About 500 grams of flour
Some water for the dough
150 gr of extra virgin olive oil
1 or 2 teaspoons of salt (to taste)
1 egg for brushing (if you like)
Put the flour (better if sifted) in a bowl and add the salt and water a little at a time, making sure that the dough does not become too "sticky". Once the dough has been prepared, make a loaf of it from which you will obtain small balls that are not too large. Then stretch them to form small cylinders. Once the cylinders has been formed, close it like a donut and place them on the baking sheet on which you have previously placed the baking paper.
Beat the egg and brush the surface of the roschette to ensure that after cooking they become golden. Put in a preheated oven at 170 ° C for 15/20 minutes, checking them from time to time.