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500 ml of warm water
1 packet of dry yeast 10 g 1 tablespoon of sugar
stir until yeast dissolves
600 650 g flour
1 teaspoon salt
add little flour
it should be a soft sticky dough
roll up the dough by wetting your hands
25 minutes fermented
lubricate your hand, fold the dough inwards and release the gas
Room temperature 30 degrees materials warm and fermented quickly.
2nd time fermented for 20 minutes
fold and ferment for 10 minutes last time
Collect fermented for 1 hour. ideal dough fermentation time
successful nonextinguishable dough..
work with flour
divide into 4 parts
roll it up
rest for 5 minutes
enlarge by pressing
work with flour
enlarge the dough as in the video
sprinkle with cornmeal
pour two tablespoons of olive oil
press with fingertips and take it in your hand to enlarge the dough
bake in the preheated oven at maximum temperature
cook the others the same way
It cooks in 57 minutes
wrap it with a clean cloth.
soft flatbread. Isn't it amazing?
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See you in my next recipes, bye