Mix all the ingredients together and let the dough rise. After two hours, punch down the dough, knead briefly, and let it rest. After another two hours, divide the dough into balls of about 2 1/2 ounces (70 grams) each and let them rest for another two hours.

Roll out each ball with a rolling pin, but not too thin. Place your desired filling in the center—mozzarella, onion, Swiss cheese, mortadella, etc. Dab the edge of half the circle with egg white or water to help seal, then fold over and press out any air.

Seal the edges with a fork. Only close up to six panzerotti at a time to prevent them from getting too soft. Fry them in hot sunflower oil.