Pão Sírio
Serves 1
Directions
- 1Place 250ml of warm water in a recipient.
- 2Place 250ml of warm water in a recipient.
- 3Place 250ml of warm water in a recipient.
- 4Add 7g of dry yeast, mixing well with the aid of a whisk.
- 5Add 7g of dry yeast, mixing well with the aid of a whisk.
- 6Add 7g of dry yeast, mixing well with the aid of a whisk.
- 7Let it rest for 15 minutes.
- 8Let it rest for 15 minutes.
- 9Let it rest for 15 minutes.
- 10Add 350g of wheat flour, one teaspoon of salt, and the equivalent to one tablespoon of extra virgin olive oil.
- 11Add 350g of wheat flour, one teaspoon of salt, and the equivalent to one tablespoon of extra virgin olive oil.
- 12Add 350g of wheat flour, one teaspoon of salt, and the equivalent to one tablespoon of extra virgin olive oil.
- 13Knead well for approximately 10 minutes.
- 14Knead well for approximately 10 minutes.
- 15Knead well for approximately 10 minutes.
- 16Cover the pot and let it rest for 1 hour and a half.
- 17Cover the pot and let it rest for 1 hour and a half.
- 18Cover the pot and let it rest for 1 hour and a half.
- 19Transfer the dough to a floured surface and fractionate between 6 and 8 parts, then form the balls.
- 20Transfer the dough to a floured surface and fractionate between 6 and 8 parts, then form the balls.
- 21Transfer the dough to a floured surface and fractionate between 6 and 8 parts, then form the balls.
- 22Use the rolling pin.
- 23Use the rolling pin.
- 24Use the rolling pin.
- 25Put the dough in the hot frying pan and cover it.
- 26Put the dough in the hot frying pan and cover it.
- 27Put the dough in the hot frying pan and cover it.
- 28Count 15 seconds, open, and turn to the other side, then cover again.
- 29Count 15 seconds, open, and turn to the other side, then cover again.
- 30Count 15 seconds, open, and turn to the other side, then cover again.
- 31Let the dough cook and expand.
- 32Let the dough cook and expand.
- 33Let the dough cook and expand.
Ingredients
- 250 ml água morna
- 250 ml água morna
- 250 ml água morna
- 7 g fermento biológico seco
- 7 g fermento biológico seco
- 7 g fermento biológico seco
- 350 g farinha de trigo
- 350 g farinha de trigo
- 350 g farinha de trigo
- 1 colher de chá sal
- 1 colher de chá sal
- 1 colher de chá sal
- 1 colher de sopa azeite de oliva extra virgem
- 1 colher de sopa azeite de oliva extra virgem
- 1 colher de sopa azeite de oliva extra virgem
Equipment
recipientmicrowavewhiskfrying panknife or hands
Tips
- Cover the dough with a cloth and let it rest for 1 hour and a half.
- You have to use the rolling pin.
- After sealed, you can turn the bread again for a fry.
- What you don't eat at the time, you can put it in a bag and let it eat over the week, or even freeze it.