INGREDIENTS:
500 g flour, durum wheat flour or alternatively 2/3 405 and 1/3 durum wheat semolina
1 packet of dry yeast
1 teaspoon sugar
1 ½ teaspoon salt
175 g milk
175 g water
1 tablespoon milk, for glazing
Preparation:
1. First the flour with the salt Mix , sugar and dry yeast. Add milk and water and knead everything very thoroughly for about 10 minutes to form a soft, elastic dough.
2. Then place the dough in a bowl and let it rise, covered, for about 1 hour until it has doubled in volume. Then beat off the dough and let it rest for 10 minutes.
3. Now divide the dough into 8 equal portions and roll out into 1 cm thick circles. Place the circles on a baking tray, brush with milk and sift flour over them.
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