1. In a bowl or the bowl of a stand mixer, add the flour and salt. Mix and pour in the water. Knead until you have a cohesive, relatively firm dough. Cover it or place it in a zip-top bag and let it rest for half an hour. Take a small piece of dough, about 5g, and roll it into a thin cord about 15cm long. Take the right end and turn it downwards, forming a circle with a diameter of about 3cm.
2. Bring the left end downwards, forming another circle, which you secure on the inner side of the first circle's joint. In this way, you create 2 circles, two small 'terjiellia' (Cypriot pasta shapes), and join them well at the top so they don't open up.
3. Alternatively, place a cutting board on your lap, take a piece of dough, and form a small, thick stick. With your right hand, press the dough slightly to form the thin stick, and then shape the 2 circles as described above. In Paphos, they are called 'koulourouthkia' and are shaped into a spiral using the dough stick. Spread the terjiellouthkia on a towel and let them dry, turning them over to dry evenly.
4. In a pot, add the water and bring it to a boil. Add the terjiellouthkia and let the water come to a boil again. Boil for 30-40 minutes, until the terjiellouthkia are well softened. Drain the terjiellouthkia and add 3 cups (750g) of water to the pot.
5. Pour in the carob syrup and stir. Add the terjiellouthkia, and once the carob syrup boils, cook for 5 minutes. Turn off the heat and let them absorb the syrup. Serve warm with their syrup.
