Water roux method

Ingredients

For the water roux:

200 g water

50 g Mulino Marello Unleavened Bread Mix

For the dough

All the water roux

150 g Mulino Marello unleavened bread mix

50 g water

2 tablespoons of extra virgin olive oil

1 teaspoon fine salt

Procedure 

In a small saucepan, put 200g of water and 50g of Mulino Marello unleavened bread mix.

Mix and heat the mixture to a temperature of 70 degrees.

Let cool.

In the bowl of the stand mixer, place the cold water roux, 150 g of unleavened bread mix and 50 g of water.

Add the fine salt, two tablespoons of oil and work until you create a soft and homogeneous dough.

Roll out the dough to a thickness of about one centimeter and shape with a pastry cutter. 

Leave to rest in the refrigerator for an hour

Heat the pan and cook on both sides for about ten minutes.

Fill as desired.