Prósforo

Place the sourdough in a basin and add the water, salt and sugar. Dissolve the sourdough and add enough flour to so that the mixture becomes hard. When it turns hard, cut it in the bowl with a knife into small pieces, and add to each one flour if necessary and knead them again. Repeat this process 3 times until the dough becomes soft enough to roll it. Cover it with a kitchen towel and let it rest for 5-6 minutes. Knead it on a wooden board to form a round ball. Press it to take the size of a plate but not to become thin. Put the stamp on the prósforo and with a toothpick make a few holes around the stamp, not on it. Using a knife, cut the dough in a round shape, 3 fingers away from the stamp." (Flourou Parpouna, Lysi) Wrap a piece of cloth around the prosforo and when the ends meet cross them. This will give a nice shape to the prósforo. Remove the piece of cloth. Dampen another piece of cloth with rose water and “brush” the prósforo to shine. Let it rest for a while. Preheat the oven for 15-20 minutes on high heat. In a baking dish place parchment paper and place the prósforo on top. Place the prósforo in the oven in the middle level and after 20 minutes place a bowl with water on the bottom level of the oven so that the prósforo does not burn. After half an hour, remove the prósforo from the baking tray and place it under the parchment paper and back in the oven. Lower the oven temperature to about half of what it was. After one hour the prósforo is ready (Flourou K. Parpouna, 80 years old, Lysi).