Hola! You know that I have a new love in the kitchen ??? … it is called Licola!
Sooner or later I had to consider the yeast, this is a bit ‘more’ practical to keep, it’s a liquid culture and it has no obligation to be refreshed every week.
I’m doing a little ‘culture of self on this type of yeast and the blog to which I often refer to is “Golosando serenamente” by Serena Giovannini, very reliable and very well explained.
This kind of bread is baked immediately after kneaded, I let it rise at least 3-4 hours , it has a better yield.
Here is the recipe:
- 100 ml of yeast dough liquid redundant refreshed the day before or the same day
- 200 g of flour type 1 stone ground
- 100 g of durum wheat semolina
- salt to taste
- a pinch of baking soda
- 2 tablespoons oil
- enough water
- Weigh the flour, add salt and baking soda.
- Put into a bowl the yeast refreshed the day before or the same day.
- Add two tablespoons of oil and then the flour.
- At this point, put in water to form a soft dough and well hydrated.
- Let stand three or four hours (not essential process, but I prefer)
- Take the size balls, lay them out with a rolling pin on a floured work surface holding it.
- Heat a non-stick pan, grease with a little oil (you can even without), lay the chapati that in me no time, will swell a little, turn it, cook another minute.
Great with vegetables sauteed!
The dose is for about 10 chapati, depends on the size.
I thank who kindly gave it to me!