Serves 12
Directions
- 1Place the flour, sugar, salt in a bowl and mix to incorporate.
- 2Add the yeast, warm water, warm milk, butter (soft) and mix well to incorporate all the ingredients.
- 3Lower the dough to a flat surface and knead until a smooth, even ball is achieved.
- 4Place the dough in the bowl, cover and let rest for 40 minutes or until the dough doubles in size.
- 5Flour the surface, place the dough, sprinkle a little flour on top and degas the dough.
- 6Stretch with a stick until reaching a thickness of approximately 2cm.
- 7Cut circles of about 10cm, with a cutter or circular object (glass, lid, etc.).
- 8As they are cut, place them on a source or tray covered with a little semola or polenta.
- 9Cover the source and let it rest for about 15 minutes.
- 10On a very low heat pan, place the breads and cook approximately 5 minutes per side.
- 11Place the amount of breads that can fit in your pan.
- 12As they are cooked, place them on a rack, let cool and enjoy these simple and delicious breads!!
Ingredients
- 500 Gr. Harina de Trigo “000”
- 125 Ml. Agua Tibia
- 125 Ml. Leche Tibia
- 5 Gr. Levadura Seca
- 20 Gr. Azúcar
- 30 Gr. Manteca blanda
- 5 Gr. Sal
- c/n Semola o Polenta
Equipment
bowlrolling pinpan
Tips
- You can use 100% water or milk.
- Butter can be replaced by 30 ml. of oil.
- Semola or polenta is optional but in addition to helping the dough not stick to the source, it gives the bread a very distinctive texture.
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