Unleavened bread

Inserted by Rosa Rizzo the

Water Roux method

Ingrediants

For the Water Roux:

200 g water

50 g Mix for non-rise bread Mill Marello

For the dough

All the Water Roux

150 g Mix for non-rise bread Mill Marello

50 g water

2 tablespoons of extra virgin olive oil

1 teaspoon of salt up

Method

In a small pot put 200g of water and 50 g of mixture for unholieved bread Mill Marello.

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

Allow.

In the planetary bowl put the cold Water Roux, 150 g mix for non-rise bread and 50 g of water.

Incorporate salt up, two tablespoons of oil and work until a soft and homogeneous dough is created.

Spread the dough with a thickness of about one centimeter and form with a cup cover.

Let it rest in the refrigerator for an hour

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

Start at will.

Recipe created for Marello Mill from Stefania Fracasso
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2 Comments

  • Salve, avrei bisogno di un consiglio, a me l’impasto è molto appiccoso, per renderlo più lavora ile cosa devo aggiungere farina di riso o altro mix.
    Grazie

    Ilenia on date

  • Salve, avrei bisogno di un consiglio, a me l’impasto è molto appiccoso, per renderlo più lavora ile cosa devo aggiungere farina di riso o altro mix.
    Grazie

    Ilenia on date


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