Fried in eumelia Extra Virgin Olive Oil
A Story Behind the Tradition
Travixtes, meaning “stretched,” get their name from the way they are shaped. The dough is gently pulled by hand before frying, keeping the air inside, which helps them puff up in the hot oil. This is the traditional pita bread of Mani, used in the Tripleta — a simple but classic combination of a souvlaki stick, a Travixti pita, and a slice of local sheep and goat cheese.
Ingredients:
- 500g (4 cups) all-purpose flour
- 1 tsp salt
- 1 tsp sugar
- 7g (1 packet) dry yeast or 25g fresh yeast
- 250ml (1 cup) warm water
- 1 tbsp vinegar (optional, for crispiness)
- 2 tbsp **Eumelia extra virgin olive oil (for the dough)
- eumelia extra virgin olive oil, for frying
Instructions:
Activate the Yeast
1. In a small bowl, dissolve the yeast and sugar in warm water (38-40°C / 100-105°F).
2. Let it sit for about **10 minutes**, until it becomes foamy.
Prepare the Dough
1. In a large bowl, combine the flour and salt.
2. Add the activated yeast mixture, vinegar (optional), and olive oil.
3. Mix well, then knead for about 10 minutes, until the dough becomes soft and elastic.
4. Cover the bowl and let the dough rise for 1-2 hours, or until doubled in size.
Heat the Oil
1. In a deep frying pan, pour enough Eumelia extra virgin olive oil to fully submerge the dough pieces.
2. Heat the oil over medium-high heat until it reaches about 180°C (350°F).
3. The oil must be hot **before shaping the dough**, so they go straight from your hands into the oil.
Shape and Fry the Dough
1. Once risen, divide the dough into small balls (about golf-ball size).
2. Cover and let them rest for 15 minutes, allowing them to rise again.
3. Take one piece of dough at a time and gently stretch it on both sides into an oval shape, without pressing down, so the air stays inside.
4. Do not place the dough down on a surface! As soon as it is shaped, carefully lower it straight into the hot oil.
5. Fry for 1-2 minutes per side, flipping when golden brown and puffed up.
6. Remove and drain on a plate lined with paper towels.
Serve:
Eat them warm, plain, or as part of a Tripleta with:
A souvlaki stick
A slice of local sheep and goat cheese
They’re also great with:
- Honey and cinnamon
- Feta cheese and olives
- Graviera or mizithra cheese
- Tomato and oregano
