Directions
- 1Whisk milk, water, sugar, and yeast together.
- 2Add flour and salt and mix until combined.
- 3Use a spatula to fold the dough over itself turning the bowl in between until it is soft and comes together.
- 4Cover and rest the dough.
- 5Decompress the dough with a floured hand and pull away the edges.
- 6Place on a well-floured surface, shape into a rough rectangle, and cut into 13 pieces.
- 7Flour the surface and top of the dough, roll out to 2-3mm thickness, brush the inside with olive oil, and fold over.
- 8Place on a parchment-lined dish, cover and rest.
- 9Preheat oven to 180C.
- 10Bake for 7 minutes, turn oven down to 170C, and bake for another 5-8 minutes.
Ingredients
- 210 ml milk, lukewarm
- 150 ml water, lukewarm
- 30 g sugar
- 7 g instant yeast
- 500 g bread flour
- 8 g salt
- olive oil
Equipment
bowlspatulaparchment paperoven
Tips
- If you have a mixer you can use it or knead by hand.
- To store at room temperature keep airtight as soon as they cool for 2-3 days.
- To freeze, do so as soon as cool airtight in a zip lock bag.
- To defrost, take out what you need and defrost airtight.
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