If you use active dry yeast, add water and yeast and let it sit for 5 minutes then add everything else and mix.

In a stand mixer bowl with the hook attachment, add the water, oil, salt, yeast, and fennel seeds/chili flakes if you decided to opt for it. Mix.

Start adding 1 cup of flour at a time and mix at medium speed until it’s all nice. Repeat for 4 cups of flour. At this stage I highly recommend you move to knead on a countertop else you will end up with flour everywhere.

At this point, you need to feel the dough. You don’t want the dough to be sticky nor dry. So add some more flour until you get the right texture. Again as mentioned, you should dump the dough onto a countertop and start kneading and slowly add flour to get a better “feel”

When you have a nice ball of dough, pinch a small piece of it ( half a golfball or so) and roll it on an unfloured surface. Starting from the center you press and roll the dough. It will create a long log of dough. You can make it the size you want but I recommend pen size.

Depending on the shape/size, this could make 1 or 2 tarrali, I make circle one so I chop it in half, pinch each end and it makes me 1 tarrali, repeat with the second half. Repeat until all the dough is shaped.

While they are baking, parboil a second batch and repeat the process until they are all baked.