Melo (bread on semolina)





semolina 800 grams
Wheat flour 100 grams
water 2 cups
yeast fast 11 grams
sugar 1 h. a spoon
olive oil 2 Art. spoons
cumin seeds 1 st. a spoon
Powdered paprika 2 hours. spoons
Dried basil 1 st. a spoon
salt 3 h. spoons



Yeast dissolve in a glass of warm water, add sugar and leave in a warm place for 15 minutes.
Semolina, mix with flour, salt and spices, pour a slide. Make a recess in the center of the roller coaster and pour it diluted yeast, slowly kneading the dough.


Pour the remaining water and knead the dough for 10 minutes.
The dough should be elastic, but slightly damp and a little stick to the hands.
Put the dough in a bowl, generously greased, cover with a cloth and leave in a warm place for about an hour.


When the dough is suitable, well knead it again, adding the remaining oil and let rise again.


The finished dough, divide into 4 pieces, roll into balls and leave for proofing for 15 minutes.


Cast-iron frying pan on the stove red-hot well, put on her ball of dough and quickly spread it across the surface of the pan.
Bake for 3 minutes on each side, until golden brown. Just bake the remaining bread.

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