Carob Fennel Pie

Ingredients for the Dough
300 ml lukewarm water
60 ml olive oil
30 ml raki (Cretan spirit)
15 g salt
200 g carob flour
450 g all-purpose flour

Method
1. In a large bowl, add all the liquid ingredients, then gradually mix in both types of flour.
2. Knead until a dough forms. Cover with a towel and let it rest for 30 minutes.
3. Divide the dough into 80 g balls.
4. Roll each piece into a round sheet with a rolling pin, place a bit of filling in the center, and seal around the edges.
5. Let the pies rest for 5 minutes, dust them generously with flour, and roll them out again into thin, round shapes.
6. Cook them ideally over an open flame on a fireproof pan, or alternatively in a non-stick skillet.
7. Brush the cooking surface with olive oil and cook the pies on both sides until golden brown.

Ingredients for the Filling
1 kg fennel
500 g fresh onions
200 g dried onions
150 g olive oil
Salt, pepper

Method
1. Sauté the dried onions in a pot with olive oil. Once they turn golden, add the fennel and fresh onions.
Reduce the heat and cook gently until tender.
2. Finally, season with salt, pepper, and any desired spices to taste.