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- Wheat flour | 300 g
- Olive oil | 30 ml
- Water | 180 ml
- Sugar | 1/2 tablespoon
- Salt | 6 g
- Organic Dry Yeast | 3 g
- In a bowl, mix the water, oil, sugar and yeast. Let it rest for 10 minutes to activate the yeast (you will see some foam over the water).
- In another bowl, add the sifted flour and salt. Mix well.
- Then make a hole in the flour and add the liquid mixture. Start mixing in the middle and pull the flour from the sides to the center, until you can't move with the spoon anymore. Then mix by hand until you get a homogeneous mass. Cover with a cloth and let it rest for 10 minutes.
- Then, clean a bench and sprinkle some flour and knead for approximately 10 minutes until the dough is smooth and no longer sticks to your hands. Form a ball and cover again with a cloth. Now the dough will stay between 1 hour and a half and two hours until it doubles in volume.
- After 2 hours, press the dough lightly to remove some of the air. Divide it into 6 equal parts, open them a little wider and pull each side of the loaf to the center, causing tension in the loaf. Turn the loaf and form a tight ball (tip: use the sides of your hands, in line with your pinky finger, at the base of the loaf. As one hand slides forward, the other pulls the dough back.). Place the balls on a floured bench, cover with a cloth and let rise for 30 minutes.
- Then roll out the dough on a floured bench into discs of about 20 cm in diameter. Stack the discs (with plenty of flour between one and the other so they don't stick together).
- Place a heavy-bottomed skillet over medium heat and let it heat until it smokes. Then add the bread. It will be around 2 minutes to 2 and a half minutes on each side. As soon as it starts to inflate, let the bubble grow until it has taken over all the bread, then turn it over and leave it for another 2 to 2 1/2 minutes. See, it should be a little toasted, as it adds flavor to the bread, but be careful not to burn it too much.
- After baking, the buns are ready to serve. Tip, go stacking one loaf on top of the other as soon as it comes out of the pan. In this case, they keep warm. If you want, you can freeze them and when you go to eat, take them out of the freezer 5 minutes before, turn on the stove and pass the breads quickly, turning all the time.
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