Ingredients
For accurate use equal amounts
500 g of white flour
500 g of flour
Warm water to knead
Salt
A tablespoon of yeast
Preparation:
Put all ingredients in a bowl ( plain or in a vase and kneaded by hand)
Knead well with the addition of enough water to get the dough soft and smooth and does not stick to receiving
Covered with a clean towel and let rest 10 d
Then divided into equal pieces and form them balls
Balls are then placed in an oven tray sprinkled with flour and settled fertilized by hand and covered with leaves and brewing
Suspect with a fork and then bake in a hot oven
This is the bread accompanist important for all types of Moroccan tagines and meals as well as Asrounieh
500 g of white flour
500 g of flour
Warm water to knead
Salt
A tablespoon of yeast
Preparation:
Put all ingredients in a bowl ( plain or in a vase and kneaded by hand)
Knead well with the addition of enough water to get the dough soft and smooth and does not stick to receiving
Covered with a clean towel and let rest 10 d
Then divided into equal pieces and form them balls
Balls are then placed in an oven tray sprinkled with flour and settled fertilized by hand and covered with leaves and brewing
Suspect with a fork and then bake in a hot oven
This is the bread accompanist important for all types of Moroccan tagines and meals as well as Asrounieh
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