Preparation
Ingredients
- Arabo avena 1000g
- Vegetable oil 100g
Preparation
Knead the ingredients for 3 minutes at low speed and 6 minutes at high speed. Let the dough rest for about 30 minutes. Divide, roll, and let the dough rest again for about 10–15 minutes. Stretch the pieces into a disk shape with a thickness greater than 6 mm. Let proof in a chamber at 30–32°C for about 15–20 minutes. Turn and bake at 250°C for about 5–6 minutes, with steam.
