Mediterranean pretzels

Preparation:

Preparation: Dissolve the yeast in tepid water and wait for it to activate (ie start to produce foam). Arrange the flour in a well, with a generous teaspoon of salt. Pour the water with the yeast and 125 cc of oil into the centre. Knead until an elastic and non-sticky ball forms, flour it and let it rise. When it is one and a half to two times the original size, take the dough and divide it into four or five pieces. Starting with the first piece, roll it out into a sheet a couple of millimeters thick, then fold it in half, roll it back, fold it, roll it back, and so on about ten times. On the last pass with the rolling pin, hold the dough a little higher, say 3 mm, then cut it into 2-3 cm rectangles. side, lightly grease one side, and pass it in a mixture of chopped rosemary and salt, or grated Parmesan and oregano, or rosemary, salt and pepper, or garlic, rosemary and salt, or in short, in any other mixture of herbs you like, put the pretzels in a greased pan (herbs turned upside down) and put in the oven for 10 minutes at 200 degrees. While one pan cooks, repeat the process with another piece of dough, and so on until you run out of raw materials.