6 cups of wheat flour
1 tablespoon of active dry yeast for bread
2 cups of warm water
1 1/2 teaspoons of salt
1 teaspoon of sugar
2 tablespoons of olive oil
6 cups of wheat flour
1 tablespoon of active dry yeast for bread
2 cups of warm water
1 1/2 teaspoons of salt
1 teaspoon of sugar
2 tablespoons of olive oil
Sift the flour into a large bowl and heat it in a slow oven
Dissolve the yeast in 1/4 cup of warm water
Combine the remaining water, salt, sugar, and mix well
Remove about 2 cups of flour and reserve
Make a depression in the middle of the remaining flour and pour in the liquid
Add some reserved flour, mixing to obtain a dough
Cover with a cloth and let it rest in a protected place until it foams
Add the remaining flour that is around and join the olive oil gradually, beating for about 10 minutes by hand or 5 minutes with an electric mixer, using a special attachment for doughs
Dust a table with a little flour
Place the dough on top and knead for about 10 minutes, using more flour if necessary
The dough is ready when it becomes smooth and shiny, with a slightly rough texture
Form into a ball
Grease it with olive oil
Place in a bowl
Cover with transparent plastic wrap stretched over the bowl
Let it rest in a protected place for about 1 hour or less
Heat the oven
Lift the dough and place it on a floured surface
Knead for 1 minute and divide into 10 equal parts, forming balls
Open each ball to a circle of 20 cm diameter and place on a lightly floured cloth
Cover with another cloth and let it rest for 20 minutes
Place the loaves on a plate
Grease a baking dish with olive oil and place in the hottest part of the oven
When it is well heated, let one loaf slide into the baking dish
Bake in the hot oven for about 4 to 5 minutes, or until puffed
Remove the loaf from the oven and wrap in cloth to keep warm and moist
Repeat with the remaining dough
There are 10 loaves.
