Put all the dough ingredients into the mixer and knead until you get a smooth dough.

Wrap the dough in plastic wrap and set aside for an hour.

Divide the dough into balls weighing 25 grams and wrap them in oil.

Let the dough balls rest again, this time for about half an hour.

Grease the countertop and using the pads of your well-oiled hands, slowly roll out a ball of dough into a thin sheet.

Heat a frying pan over low heat. Place a sheet of dough on the pan and fry until golden on one side. Turn the muffel and immediately place another sheet of dough on the fried side. When the bottom dough is golden, turn the two sheets over again (so that the unfried side is at the bottom of the pan) and place another open sheet of dough over the baked side. Repeat the process about 10 times until you have a pile of fried muffulettas.

Beginner tip – You can roll the dough out between two sheets of baking paper. Remove one sheet of baking paper and transfer the open dough to the pan with the baking paper and peel.

In a food processor, blend butter and pistachios/candied pecans/raspberry jam/chocolate until smooth. Store in the refrigerator until ready to use.