Its name is watery because the dough does not contain milk, but water. It is a traditional Hungarian pastry. It is delicious as a sandwich for breakfast, dinner or on the go.
Ingredients (for 6 to 8 pieces): 370g Fine Plain Flour, 2dl Spring Water, 10g Salt, 5g Sugar or Honney, 20g Fresh Yeast, 4tsp Oil (can use vegetable oil, olive oil etc.)
Add the flour and the salt to a bowl than mix them. Once done, add the yeast, sugar, spring water and oil. Wait until the yeast runs up, than mix and knead it. Knead it until does not stick to your hand and to the bowl, than cover it and let it sit for 40 minutes to 1 hour in a warm place. When time timeframe passes, make 6 to 8 small balls from the dough and let it rest for 10 minutes than form the balls into a crescent. Once done let it sit again for an another 40 minutes. In the meanwhile prepare the oven and the baking process. Fill a temperature resistant cup or bowl with water than place it inside the oven and preheat it for 190C to 200C. Once the 40 minutes pass, take the formed crescents and sprinkle them with water and coarse sea salt(you can use cumin or sesame seed too instead of the coarse salt.) Bake it for 20 min or until golden brown.
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