Ingredients:
1 teaspoon sugar
7 grams of dry yeast
1 cup of warm water
2 ½ cups flour
1 teaspoon salt
Preparation:
Combine the yeast with the sugar in a cup. Add the warm water, mix and let stand until it doubles in volume.
2. In a large bowl or on a clean table, mix the flour with the salt; make a well in the center and add the yeast mixture.
3. Knead until a homogeneous dough is obtained.
4. Develop the gluten in the dough: transfer the dough to a clean, floured table. Knead it and tap it lightly against the table, do this until, when stretching the dough very thin, it does not break.
5. Place the dough in a lightly greased glass bowl, cover it with a clean cloth and let it rest in a warm place until it doubles in volume.
6. Portion the bolillo dough into medium-sized balls and shape each one. To do this, flatten the balls with the palm of your hand, stretch them a little to the sides and bring two opposite sides to the center, stretch the corners to make them longer.
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