Whisk the flour, water and salt until a thin mixture forms. Heat a cast iron skillet and use the onion to grease it with olive oil; cook the mixture in small batches, like you would pancakes. In a deep pan, heat the olive oil and a spoonful of lard and dip the petoules for two seconds. Create layers sprinkling the mizithra cheese in between.
Recipe by Navarino Food Culture by TRICHORDO , Messinian Gastronomy Festival 2019