In a small bowl mix together the lemon juice, brandy, sugar, salt, baking soda and olive oil.
In a mixing bowl beat the eggs lightly with a hand whisk for 2-3 minutes. Then add the dissolved baking soda mixture and whisk to combine.
Now incorporate the flour into the egg mixture one cup at a time. After the first two cups are incorporated, start to mix the dough with your hands. Until all the flour is mixed into the dough.
Knead the dough for 5-10 minutes until it stops sticking to your hands. If it still sticks add a bit more flour. Be careful though not to add too much.
Shape the dough into a ball and rub it with olive oil all over so it won't air dry. Cover the bowl with a tea towel and let the dough rest at room temperature for about 1 hour and a half.
You will need a large working surface to roll open this dough. So a big table would be ideal for this.
Divide the dough into 4 equal pieces. Take the first piece of dough, shape into a round disk and place it on your working surface that you have floured lightly. Add the remaining pieces back to the bowl.
Using a rolling pin, start to roll the dough up and down. Flipping it every now and then and dusting the surface and top of the dough with flour as needed.
Open it to about 90cm to 1 meter long (35 inches) and about 25 cm wide (10 inches).
Then use either a cotton sheet or tea towel and lay the dough flat on top (you can use any fabric that doesn't leave threads on the dough). Cover it with a piece of fabric on top as well. The dough has to rest this way for 15-20 minutes. This is done so the dough holds its shape. For example, if proceed with cutting the rolled dough without letting it rest first it will crawl back together and become smaller again.
Repeat this process for the remaining pieces of dough. You may even stack the rolled doughs on top of each other as long as there is fabric in between them.
Heat plenty of frying oil in a large pan and wait until it gets to about 180°C / 356°F degrees. Try not to let the oil go over that temperature and become smoky hot as it will over-color the Diples.
Cut the first long piece of dough into 5 rectangle-like pieces. Trim off the outer edges to make them look nice and even. Or cut into smaller pieces of your preference (triangles, squares twisted into bows) and fry in batches.