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Ingredients
ScaleNo serving count in the source — scale by factor
- flour1 kg
- water400 ml
- milk200 ml
- dried yeast1 tbsp
- salt2 tsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 5 steps
Mix ingredients and knead thoroughly.
Cover the dough and let rest for about 30 minutes.
Once again knead the dough, and divide into smaller portions. Roll out each portion over a flat surface with a rolling pin. Surface should be sprinkled with flour to prevent sticking.
Take up rolled-out dough with a wooden rod and apply it to heated griddle. Turn over and cook on the reverse side.
Remove and let cool. Fold and store.
