Ingredients 1 kilo of flour pinch salt
50 gr. beer yeast water
cannot. nec.
50 cc of milk 2 tsp sugar
Mix all ingredients, knead well until dough is smooth, as with the traditional bread is left to rise in a warm place, then COTAR the dough into small balls loosely, to stretch, use a very thin cylindrical rod, stretch rolls until they are of finite thickness of tortillas. let rise, covered with towel, close to the heat. Take a hot oven, cook about 8 minutes. The loaves come out of the oven puffy, let stand off heat for that deflate. The peculiarity of this bread is that its two covers will not stick, making the opening, making it ideal bread for all types of sandwiches.
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