Libyan Fleisi – Gluten-free version

👨‍🍳 Method

1. 1
   Mix the gluten-free flour blend, baking powder and salt, add the water and olive oil and knead into a dough that is soft.
2. 2
   Roll out the dough to a thickness of 3 mm. Cut into long strips.

   ⚙ Rolling Out DoughRolling pin

   💡Roll from the center outward and give the dough a quarter turn between rolls: this keeps it even in thickness and stops it sticking to the counter. If it springs back, cover for 10–15 minutes and try again.
3. 3
   Heat the oil to 175°C (345°F) and lower the strips into it.

   ⚙ Deep-fryingStoveSlotted spoonCandy/oil thermometerDeep pot for frying

   💡Keep the oil at 170–180°C (340–355°F): too cold, and the food soaks up oil; too hot, and it browns outside before the inside cooks. Without a thermometer, dip the tip of a wooden spoon in the oil: when medium bubbles form around it right away, the oil is hot enough.

   💡Don't overload the oil: every piece that goes in cools it down. Fry one piece as a test, then the rest in several batches, and transfer to paper towels.
4. 4
   Fry 2–3 minutes, until the dough browns, and drain.

   Stove
5. 5
   Heat the honey, water and rose water in a small pot.

   StoveSmall saucepan
6. 6
   Dip the strips in the hot honey syrup and let them soak 5 minutes.