Time to prepare the broth: 10 minutes
Time of cooking on the fire: 50 minutes
Ingredients:
Yeast 2 teaspoon coarse
And a quarter cup of warm milk
Teaspoon salt
Cup olive section
Teaspoon sugar
3 and a quarter cup flour
¼ cup olive oil
And a quarter cup of warm milk
Teaspoon salt
Cup olive section
Teaspoon sugar
3 and a quarter cup flour
¼ cup olive oil
Preparation and cooking:
Mix yeast and sugar with the milk in a bowl, cover and leave in a warm place until bubbling yeast
Sift the flour with the salt in a bowl and kneading, then add the yeast, oil and knead the dough to become like a soft ball
Keep the dough in a bowl greased with oil, cover and leave to ferment in a warm place for an hour and a half or until double in size
Put the paste on the surface and sprinkled a little flour and rollkneading using the uniqueness of a rectangle
Put the olive section and leave a distance of 2 cm from the thenpaste on for in the form of a cylinder and place in oven tray painted
Pour a little bit of flour on the surface of the bread and using scissorsCut the dough into seven pieces only from the top and leave in a warm place to double in size
Preheat the oven to medium heat
Edjlah oven for about an hour or until golden in color and offers
Sift the flour with the salt in a bowl and kneading, then add the yeast, oil and knead the dough to become like a soft ball
Keep the dough in a bowl greased with oil, cover and leave to ferment in a warm place for an hour and a half or until double in size
Put the paste on the surface and sprinkled a little flour and rollkneading using the uniqueness of a rectangle
Put the olive section and leave a distance of 2 cm from the thenpaste on for in the form of a cylinder and place in oven tray painted
Pour a little bit of flour on the surface of the bread and using scissorsCut the dough into seven pieces only from the top and leave in a warm place to double in size
Preheat the oven to medium heat
Edjlah oven for about an hour or until golden in color and offers
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