Torta al testo (blog)
INGREDIENTS
500 g white flour
1 teaspoon of salt
1 teaspoon caster sugar
1 sachet of Yeast Pizzaiolo PANEANGELI
2 tablespoons of olive oil
250 ml water
PROCEDURE
Sift the flour into a large bowl. Add salt, sugar, sifted Pizzaiolo PANEANGELI Yeast and mix well.
Add the oil, water and mix with a fork.
2. Work quickly with your hands, until the mixture is well blended, then divide it into 2 equal pieces.
3. Heat the text on the fire or on the gas cooker: the text will have reached the right temperature when, pouring in a pinch of flour, it will toast without blackening.
4. Using a rolling pin, roll out the first brick into a disk about 28 cm in diameter and half a cm high, place it on the text, pierce it with the tines of a fork and cook it for about 20 minutes over low heat, turning it
Comments