Directions
- 1Combine all dry ingredients in a bowl.
- 2Add water and olive oil.
- 3Mix until a dough forms.
- 4Form the dough into a ball and flatten it.
- 5Roll out the dough into a large rectangle.
- 6Cut the rectangle into smaller pieces.
- 7Brush with olive oil and arrange on a baking sheet.
- 8Bake until golden brown.
Ingredients
- 400 gr carlotta bongiovani Tipo 00 (W): 340–370
- 400 gr farina ceci (de garbanzos)
- 20 gr sale
- 260 gr h2o
- 2 gr ldb levadura de cerveza
- 12 gr baking powder
- 20 gr semillas de amapola
- 20 gr lino
- 20 gr quinoa
- 20 gr olio evo
Equipment
bowlscalemeasuring cupsrolling pinpastry wheelbaking sheetpastry brush
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