After 20 minutes, stir the dough once more until it is smooth. This will help the dough rise without having to knead it.
First Proofreading:
Cover the dough and leave it in a warm spot for around 1 hour, or until it doubles in size.
Get the dough ready for shaping.
Put some flour on a clean surface, such as a silicone baking mat, to avoid sticking. Move the dough to the mat. Put more flour on the dough to avoid it sticking, then press down on the dough to remove air and flatten it.
Make a crease in the dough.
Fold the dough in half four times and then form it into a round ball.
Separate and Mold:
Separate the dough into 3 equal parts. Shape the dough into a tight ball by cupping your hands around it and rotating it on the surface.
Let the dough rest.
Place a towel over the dough balls and allow them to sit for around 15 minutes.
Form each part to fit the mold.
Take each portion of dough, press it down softly, and shape it into a long strip.
Flip the dough, fold the sides in, and use a rolling pin to make it longer.
Flip it, flatten one side, and roll it from the thicker end. Squeeze the end tightly to close it.
Get ready for the second round of checking.
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