Unleavened bread

Inserted by Rosa Rizzo the

Water Roux method


For the Water Roux:

200 g water

50 g Mix for not leavened bread Mulino Marello

For the dough

All the Water Roux

150 g Mix for not leavened bread Mulino Marello

50 g water

2 tablespoons of extra virgin olive oil

1 teaspoon of salt up


In a small pot, put 200g of water and 50 g of mixture for not leaven Marello marello.

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

Let cool.

In the bowl of the planetary mixer, put the cold water roux, 150 g mix for uncontrolled bread and 50 g of water.

Incorporate the salt up to, two tablespoons of oil and work to create a soft and homogeneous dough.

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

Let it rest in the refrigerator for an hour

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

Stuff to taste.

Recipe made for Molino Marello by Stefania Fracasso
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