Mediterranean pretzels
Instructions
Dissolve the yeast in lukewarm water and allow it to active (that is, it begins to produce foam).
Place the flour, a teaspoon of salt.
Pour in the water with the yeast and 125 cc of oil.
Knead until it forms a ball elastic and not sticky, infarinarla and set it to rise.
When it is once and a half-two original size, take the noodles and break it up into four or five pieces.
Starting from the first piece, roll it out into a sheet a couple of millimetres high, then fold it in two, rerouted, bend, rerouted, and so on for a dozen times.
The last pass of the rolling pin, keep the dough a bit higher, say 3 mm, then cut it into rectangles of 2-3 cm.
by hand, lightly grease a hand and pass it in a mixture of chopped Rosemary and salt, or grated Parmesan and oregano or rosemary, salt and pepper or garlic, Rosemary and salt, or basically any other herbal blend you want, put the pretzels in a greased baking (upturned herbs) and bake for 10 minutes at 200 degrees.
While a baking sheet bake, repeat the procedure with another piece of pasta, and so on until you run out of raw materials.
Ingredients and dosing for 4 persons
- 500 G = = 00 Flour
- 10 g of lyophilized yeast
- Olive oil
- Water
- Salt
- Rosemary
- Garlic powder
- Parmigiano
- Oregano
- Pepper