Mani pie


During a visit to Gythio, they gave me breakfast, pies, cheese, and honey. Incredibly delicious, and everything you needed for breakfast !!! The drawn pies have nourished generations and generations, where you will find them to be accompanied according to the occasion with souvlaki, with sausage, meat, praline, honey, petimezi, salami, cheese and whatever else comes to mind. The traditional rolled pie should be crispy, without a lot of oil. But we will also find it a little fluffier, which is often filled with tomatoes and cheese, potatoes, minced meat, etc. It used to be made with yeast (in 1 k flour, 1 walnut yeast). But now with yeast. We roll up our sleeves and go make crispy pull-ups !!!!


  • 500 g flour for all uses
  • About 500 g of corn flour (as much as it takes)
  • 2 lenses of yeast
  • ½ κ γ sugar
  • 1 kg salt
  • 1 cup vinegar
  • 100 g of olive oil (approximately)
  • 2 cups lukewarm water
  • Olive oil and seed oil for frying
  • Gruyere for accompaniment


  1. In a bowl, mix the flour with the sugar and salt. Then add the yeast, olive oil, water and vinegar and knead until it becomes a pliable dough. Put our dough in a warm place covered and wait for 1-1 / 12 hours to rise. After it swells enough, we cut a small piece and start with wet hands to pull our dough until it becomes an oval pie. Place it in an oiled pan, and continue with the rest.
  2. In a pan put half an olive oil with seed oil. We fry our pies until they turn golden. We then spread them on absorbent paper.
  3. Serve hot with a piece of gruyere or whatever you wish.


-while kneading, sprinkle with cornflour

-If we have to serve meat (souvlaki-sausage etc) as soon as they come out sprinkle with oregano your pies.

- cut your pits from the side inwards and create "pockets", and put in tomatoes, skewers, cheese or whatever you like.

-ideal snack for our children, at school, in the park or during the break between their activities !!!

-for the evening hang out on TV with a fight or project. Not only pizzas !!!

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