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- 256g all-purpose
- 5g salt
- 4g instant yeast
- 165g luke-warm water
- table spoon of olive oil
- Mix flour, salt and instant yeast. Then add water and olive oil and mix.
- Need till rough dough forms. Rub with olive oil.
- Let rest in toom temp for 1.5h
- Knead briefly, then split into 6 portions each weighing 73g. Ball up each portion and let rest for 30min.