Water 250 g
2 tablespoon olive oil or aromatic
Salt to taste. 1 egg white (optional)
Put 50 g of mixture in a saucepan, add 200 g of water to room temperature. Mix with 1 spoon until the mixture thickens (not exceed 70 degrees of temperature) and becomes sticky.
You have created the Water Roux, this will serve to have a malleable dough. Cool. Add the Water Roux to the other 150 g of flour and the water left (50 g), add the oil and the egg white (optional) and start working the dough with your hands, finally add salt and work again Up to obtain a homogeneous dough similar to "pongo".
Spread the pan with 1 rolling pin on baking paper and prepare the round bases by helping a pasta cup or a glass to give the shape. Spread the round bases on a pan and rest for 1 hour in the fridge. You can cook the stir-fried base over both sides or in a preheated oven at about 200 g for 30/40 minutes (check the cooking every 15 minutes).
Fair and season at will.