This article is also available in: Italian
PREPARATION TIME 10 minutes + 30 minutes rising time
COOKING TIME 10 minutes
800g type 00 Uniqua Red flour Molino Dallagiovanna
200g whole wheat flour
20g brewer’s yeast
100g olive oil
Put all the ingredients into a kneader, except for salt. Let it work for 5 minutes, then add the salt and keep kneading for 3/4 minutes.
Let the dough rest for half an hour. With a rolling pin, roll out the dough into a rectangle about 4mm thick. Using a pizza cutter, cut the dough into strips about 15 cm long. Place on a baking sheet and bake at 190°C for 10 minutes. Let cool and serve!!
THE CHEF’S SUGGESTION
When you put the dough to rise, contain it with a slightly damp cloth to prevent it from drying …good job!!