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_ _ Bread with Oil
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_ _ Home Baked
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_ Regaña
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_ _ Telera
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Regaña

Stand:


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Method

  1. Knead all the ingredients together for about 7 minutes (depending on the type of kneading). The final temperature of the dough should be 22º C.

  2. Leave to raise for between 5 and 7 minutes. The final temperature at this stage should be 26º C.

  3. Leave the dough to rest for 5 minutes.

  4. Roll the paste out with a rolling pin or flatten it with a rolling mill to half a centimetre or a bit less.

  5. Prick it all over with a fork.

  6. Cover it with sesame seeds or almonds crumbs, rolling it again with the rolling pin so that the seeds or nuts stick to the dough.

  7. With a pizza cutter, cut it into pieces 3 centimetres wide and 5 or 6 centimetres long.

  8. Leave to raise at room temperature for about 20 minutes.

  9. Bake at 220º with some steam for between 10 and 13 minutes.