Serves 1
Directions
- 1Whisk milk, water, sugar and yeast together.
- 2Add flour and salt and mix it well till combined.
- 3Use the spatula to fold the dough over itself turning the bowl in between until the dough looks softer and it has come together.
- 4Cover and rest the dough.
- 5Decompress the dough with a floured hand and pull away the edges.
- 6Place the dough on a well floured surface, shape into a rough rectangle and cut into 13 equal pieces.
- 7Flour the surface and the top of the dough, roll it out to about 2-3mm thick, brush the inside with olive oil and fold it over.
- 8Place the dough on a dish lined with parchment paper, cover and rest.
- 9Bake at 180C for 7 minutes, then turn the 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 or ap flour
- 8 g salt
- olive oil (optional)
Equipment
spatulabowlparchment paperoven
Tips
- You can use a mixer or knead by hand instead of using a spatula.
- The dough is sticky.
- To store at room temperature, keep airtight as soon as they cool for 2-3 days.
- To freeze, freeze as soon as cool airtight in a zip lock bag.
- To defrost, take out what you need and defrost airtight.
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