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Open esfiha


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Tempo de preparo

1 hour(s)


15 servings

Eramy Pereira

  • Ingredients
  • Recipe
  • Wheat flour1 kg
  • Refined sugar3/4 cup
  • Organic Yeast30 g
  • Warm water700 ml
  • Salt1 tablespoon
  • Soybean oil125 ml
  • Cornmeal for sprinkling1 to taste
  • Stuffing of your choice1 to taste
  1. In a container, place the yeast, sugar and 500 ml of water.
  2. Add a part of the flour (reserve a little for the next step), the salt and the oil. Use a wooden spoon to help mix the ingredients.
  3. Flour a clean, smooth table or countertop. Place the dough under this spot and add the rest of the flour little by little, alternating with the water. Keep adding until the dough comes away from your hands, presenting a homogeneous appearance.
  4. Let the dough rest for 10 minutes.
  5. After resting, divide the dough into 2 parts, making 2 rolls with them.
  6. Then make balls with each piece. Use the cornmeal to sprinkle and open the balls, forming discs. Sink the center a little to form the edges.
  7. Sprinkle a roast with cornmeal and place the esfirras. Let it rest for 15 minutes.
  8. Stuff the esfirras and place them in a preheated oven at 180 degrees.
  9. Remove the esfirras from the oven when the dough is golden.

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