Ingredients
- 200 ml of water
- 1 tablespoon brandy or alcohol
- 1 tablespoon of salt
- 1 tablespoon extra virgin olive oil
- 250 grams (8.82 OZ) of maitoba flour
- 80 grams (2.82 OZ) of oat flakes
- ½ packet of dry yeast to slow rising or ½ cube of fresh yeast
- 1 tablespoon olive oil
Time: 10 min + 3 hours for rising
Oven: 480° F (250 °C) with a bowl of water onside the owen
Put in the mixer, or in a large bowl, ingredients in the following order:
250 ml of water, 1 tablespoon of alcohol, 1 tablespoon salt, 1 tablespoon extra virgin olive oil, 250 grams (8.82 oz) of flour maitoba, ½ sachet of dry yeast to slow rising or ½ cube of yeast fresh beer.
Turn the mixer with the hook on the program medium speed for 5 min or kneading with the hands for 10 min. Then put the oat flakes and knead for 5 minutes.
The dough should be soft but not sticky. If necessary, add flour if too sticky or water if too stiff.
Let rest in the bowl with a cup of water and covered with a cloth for 2 hours (or more, I'll prepare it in the morning before going to work for the dinner).
Take the dough, give it a nice punch, knead briefly and roll it out with a rolling pin and a bit of flour.
Make small balls with the dough, brush with oil and put on some oat flake, then put them on a baking sheet.
Let stand for half an hour - an hour.
Bake with a cup of water for 15/20 min or until it is golden brown.
Oven: 480° F (250 °C) with a bowl of water onside the owen
Put in the mixer, or in a large bowl, ingredients in the following order:
250 ml of water, 1 tablespoon of alcohol, 1 tablespoon salt, 1 tablespoon extra virgin olive oil, 250 grams (8.82 oz) of flour maitoba, ½ sachet of dry yeast to slow rising or ½ cube of yeast fresh beer.
Turn the mixer with the hook on the program medium speed for 5 min or kneading with the hands for 10 min. Then put the oat flakes and knead for 5 minutes.
The dough should be soft but not sticky. If necessary, add flour if too sticky or water if too stiff.
Let rest in the bowl with a cup of water and covered with a cloth for 2 hours (or more, I'll prepare it in the morning before going to work for the dinner).
Take the dough, give it a nice punch, knead briefly and roll it out with a rolling pin and a bit of flour.
Make small balls with the dough, brush with oil and put on some oat flake, then put them on a baking sheet.
Let stand for half an hour - an hour.
Bake with a cup of water for 15/20 min or until it is golden brown.
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