THE DOUGH

• Combine well the flour, the lemon, and the olive oil. Use your hands or a stand mixer.
• Add gradually the water. Use your hands or mix on medium speed until the dough is smooth and more watery than bread dough. It shouldn't pull away easily from the sides of the bowl and it has to be a bit sticky.
• Add a tablespoon of olive oil to coat the bowl and the dough.
• Cover the bowl and let it rest for no less than 2 hours. Preferably, cover overnight in the fridge.*
• When the dough is ready, add the cheese to a bowl and use a fork to smash it. It should be smooth enough. Let it aside.
• In a small bowl add water. Place all the ingredients (the bowl with the dough, the bowl with water, and the cheese) near the stove.
• Dip your hands in the bowl with the water and shake them to remove the excess of it. Take an amount of dough (the size of a ping pong ball), and flatten it with your hands. Wet again your hands if needed.
• Add about a tablespoon of cheese to the center and all over the dough. Wet lightly your fingers once more. Fold up the dough around the cheese, pinching to seal it in. It has the shape of a ball.
• Heat a medium-sized skillet, over medium-high heat and drizzle it with a teaspoon of olive oil. When the skillet is hot enough place the dough ball on the hot skillet,
• Use CAREFULLY your palm and fingers to flatten the ball in the skillet. Excessive water (EVEN DROPS) is a dangerous combination with hot olive oil on a skillet. Alternatively, use a wet fork. Work fast and flatten the dough as big as you like.
• Cook for about 3-4 minutes or until golden brown. Flip and cook for another 2-3 minutes, until golden brown on the underside.
• Remove from the skillet and wrap in a clean kitchen towel. Keep warm in a 250° F (120° C) oven. Repeat with the rest of the dough.
• Serve the pancakes warm, drizzled with a generous amount of honey following the traditional way.
• Additionally, top with walnuts, almonds, cinnamon, extra cheese on the side, jam, fruits, etc