Masa
3 cups of wheat flour
3/4 cup of cold water
1/2 cup of olive oil
1/2 teaspoon of sugar
1/2 teaspoon of salt
1 tablet of biological yeast
Recheio
4 tablespoons of olive oil
1 tablespoon of sweet pepper
1 tablespoon of salt
8 small pieces of beetroot, broccoli, or carrot, chopped
4 mashed garlic cloves
1 medium-sized onion, chopped
Masa
3 cups of wheat flour
3/4 cup of cold water
1/2 cup of olive oil
1/2 teaspoon of sugar
1/2 teaspoon of salt
1 tablet of biological yeast
Recheio
4 tablespoons of olive oil
1 tablespoon of sweet pepper
1 tablespoon of salt
8 small pieces of beetroot, broccoli, or carrot, chopped
4 mashed garlic cloves
1 medium-sized onion, chopped
1
In a bowl, combine the water and yeast, sugar, and salt
2
In another bowl, whisk together the flour and olive oil
3
Gradually add the yeast mixture to the flour mixture, stirring with a wooden spoon
4
Continue mixing until you get an elastic dough that doesn't stick to your hands
If necessary, add more water
5
Knead for 5 minutes, cover with plastic wrap, and let it rest for 30 minutes or until it has doubled in volume
Recheio: In a pan, combine all the ingredients and stir well
Cook over low heat for 10 minutes or until the leaves are soft. Reserve
MONTAGEM: 1
Place the dough on a floured surface and roll out to a thin layer
2
Use a cookie cutter to cut out circles, placing a small amount of filling in the center of each one
3
Preheat the oven to high heat
4
Lift the edges of the dough upwards towards the center of the circle, forming a triangle
5
Fold the edges together and place on a baking sheet
Bake for 10 minutes or until golden brown.
