120 min
Type of dish: Bread and pastries
Allergens
Gluten
Gluten
Milk
Milk
Ingredients for 5 portions
Ingredients for portions/units
Table salt 7.5 g
Water 0.094 l
Yogur natural Bífidus 1.25 ud
Butter 0.05 kg
Elaboration
  • Weigh all the ingredients precisely.
  • Dilute the yeast in warm water (not to exceed 40 °C) and let it activate for about 10 minutes. Add the mixed flour and salt and the yogurt, kneading until obtaining a homogeneous and elastic dough. Make the first fermentation in a bowl greased with a little bit of oil, covered with film or a damp cloth so that it doesn't create a crust. Keep it sheltered from drafts until it doubles its volume (around 1 hour).
  • Knead the dough and divide it into 4 parts. Round them and, on a plain floured surface and with the help of a rolling pin, give it a rounded or oval shape (the size of a plate, more or less). Leave it to ferment for about 20 minutes before cooking.
  • In a modular oven or in a very hot pan, place ( if it is in a pan one at a time) - the bread painted on both sides with oil or butter. Once the mass begins to bubble, it is time to turn them over. If they are not going to be consumed immediately, wrap them in a cloth to prevent them drying out.
Nutritional information (1 portion)
Fiber 2.55 g
Saturates 4.62 g
Monounsaturated fatty acids 2.23 g
Polyunsaturated fatty acids 0.59 g
Cholesterol 23.0 mg
Calcium 12.96 mg
Iron 0.97 mg
Zinc 0.66 mg
Vitamin A 82.8 ug
Vitamin C 0.0 g
Folic acid 40.12 ug
Salt (Sodium) 583.55 mg
Sugars 0.0 g
The data is merely a guide and should not be used for medical purposes. Those responsible for the web disclaims any responsibility.