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- Ingredients
- Recipe
- Wheat flour1 kg
- Organic Dry Yeast30 g
- Refined sugar125 g
- Soybean oil125 ml
- Warm water600 ml
- Refined salt1 tablespoon
- Cornmeal to taste
- Mix the water, yeast, sugar and let it rest for 10 minutes. Then add the flour, oil and salt. Mix
- Pour and knead the dough on top of the flour.
- Add the rest of the flour alternating with the water, until the dough is homogeneous. Let it rest for 10 minutes.
- Divide the dough into 2 parts and roll each one into a thick roll. Cut all the dough into equal pieces. Make cornmeal balls and flatten them into a nest-like shape.
- Place the esfiha dough inside the cornmeal and let it rest for 10 minutes. Place the stuffing over the esfihas and bake in a preheated oven at 180 degrees.
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