Mix flour, water and baking powder in a bowl. Add the rest of the ingredients and prepare the batter. The batter needs to have the consistency of runny cream. Put olive oil in a skillet. Spoon 2 tablespoons batter into skillet. Cook until golden brown on both sides. Repeat with remaining batter. Drain the petoules from excessive olive oil, fill them with mizithra and roll them up.
Petoules is a dish rich in complex carbohydrates, fiber, vitamins such as complex-B vitamins, and trace elements such as manganese.
Petoules is a dish traditionally served on Cheese-Fare Sunday (Forgiveness Sunday). They were made on open fire using a traditional cooking shovel with a flat blade.
Source: Andrianna Panagiotopoulos