Fakacha
By VicentaLakin
It's a bit chewy, but it's not hard, unlike our usual soft and sweet bread, but it's a good taste, and it can be a sandwich, with meat in it, fruit, and breakfast, especially for people who don't like sweets。
Recipe Recommendations
- high powder 175 grams
- low powder 75 grams
- yeast powder 2.5 grams
- water 150 grams
- salt 4 grams
- olive oil 10 grams
Steps for Fakacha
1
All raw materials together。
2
Scratch it with your hands to smooth, cover it with a fermentation in the warm. It's okay to get warm, not to rub it out, but to smooth the face
3
The good ones are twice as big。
4
The air drain is divided into three equals。
5
It's 15 minutes of laxity, and it's covered。
6
Quietly flattened in the back, two rounds in the oven, with hot bowls of water。
7
It's twice as big, with olive oil on its surface, and it has to be enough to make it hard。
8
A small hole with a finger, a rosemary, preheated oven of 200 degrees, mid-level, upper-fire, 15 minutes。
9
Because the noodles don't have eggs, it's easier to bake at high temperatures。