Ingredients:
500 g of common wheat flour
330 ml of water
10g of salt
5 g dry yeast or 15 g fresh yeast
oil for greasing
Preparation:
Place all the ingredients in a bowl. Put the flour first, add the dry yeast and salt. Mix a little with your hands and incorporate the water. You can also add two or three tablespoons of olive oil. Mix inside the bowl, helping you with a spoon, until all the ingredients are integrated and until you can no longer work the dough inside the bowl.
Pass the dough to the marble. Knead with your hands until you get a very smooth dough. At first the dough will stick to your hands, but little by little and as you knead, it will be easier to work with. Leave the dough resting for 10 minutes and continue kneading. You will see that now it is easier for you to knead. Leave another 10 minutes of rest again and continue kneading for 1 minute.
Shape into a ball and place it in a container previously greased with extra virgin olive oil. Cover the container with a kitchen film and let it rest for an hour and a half or two hours until the dough doubles its size.
Divide the dough in half. Flour the work surface, turn the dough on top and cut it in half. Shape each portion into a rounded shape with your hands.
Put the two balls of dough on top of a previously floured tray so that they rise again. Let it rest for half an hour covered with a cloth.
Cook the bread. Heat the pan on the fire. Lower the heat, put a little olive oil in the pan, spread it with a brush, and place the dough on top. Cover the pan and let the bread cook over very low heat. I have cooked it on number 5 of the 10 levels that my hob has. Flip after about 12 minutes. Help yourself to a plate smeared with a little olive oil. Cook, covered again, for 12 more minutes.
Let the bread cool on a wire rack.
