For the dough:
- Mills of Crete Flour for Cretan pastry and pies: 500 gr. (half a pack)
- Water (lukewarm): 250 gr. (1 glass)
- Extra virgin olive oil ABEA: 60 gr. (4 tablespoons)
- Tsikoudia: 30 gr. (2 tablespoons)
- Salt: 5 gr. (1 teaspoon)
Fry the onion with the fennel in the oil for about 5 minutes. Add water, salt and pepper and cook for 30 minutes. Drain the fennel. Prepare a soft dough with flour, olive oil, salt, tsikoudia and water and leave it for an hour. Divide the dough into balls (roughly walnut sized) then spread them into wide pancakes about the size of a plate. We take the pancake in one hand, and a spoonful of fennel in the center, close the two ends and start pushing the fennel to the edges with the rolling pin. Fry with a little oil in a non-stick pan for 2 minutes on each side.