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| TIME OF PREPARATION : 20 mn |
- Put in a bowl the flour sifted as a fountain, make a well in the centre of the fountain, add salt, yeast diluted with a little water, olive oil, add water gradually and mix well until a soft dough, adding water as needed.
- Knead the dough for 20 minutes, cover with a towel and leave to rise for 30min.
- Divide the dough into balls equal, in the form of apricots, cover with a towel and leave to rise for 10 minutes.
- Cut the chorizo into small pieces.
- Wash and seed pepper, cut it into small pieces.
- Heat the oil in a frying pan, bring back the chorizo for 5 minutes, add pepper, hot pepper, salt and pepper and cook for 8 minutes, stirring with a wooden spoon.
- Spread a ball of dough on a floured table, 2mm thick to get a record, topping the surface of the disc with farce.
- Spread another ball on a floured table to get another disc of the same size as the first disc, put it on the disc filled with stuffing, close to pinching the edges to enclose sure that the stuffing, repeat the same operation with other discs.
- Spread each disc stuffed to 1cm thick, cover with a towel, leave to rise for 10minutes.
- Cook each bun stuffed the stove over medium heat, cook on one side 30 seconds and then turn it on the other side, the bun should be inflated like a balloon, then remove from heat.
- Repeat this procedure for other breads.
- Serve immediately.
Posted by femmezoom
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