-500 ML WATER
-3 TABLESPOONS SOUP OF OLIVE OIL
-1 TABLESPOON AND SALT DESSERT MEDIA
-2 TABLESPOONS OF DESSERT OF YEAST DRY OF BAKER
-950 GR. FLOUR
We heat the water and him we had salt, yeast, oil and we were throwing the Saharan and kneading, must be a mass that will not stick in the hands and very elastic, do a ball, we put it in a bowl and we covered, let it ferment until that is folded its volume.
We esparcimos a little flour on the work table, return to knead and give form to the thread, you
We give a few cuts with a knife.
Here hanten that had fermented.
We again cover and leave to return to duplicate if volume, time of fermentation depends on the heat that
Please, approximately 45 to 600mt.
After the fermentation.
And ready to eat here.