Pastry Dough with Basterma

Wael TrabelsiCuisinier

Ingrédients

• 6 cups of flour
  6 cup
• 2 tablespoons of dry yeast
  2 tablespoon
• 2 tablespoons of ghee
  2 tablespoon
• 1 teaspoon of sugar
  1 teaspoon
• 1 teaspoon of salt
  1 teaspoon
• 2 cups of water, for kneading
  2 cup
• 500 grams of basterma, without garlic
  500 gram
• 500 grams of cheddar cheese, or romano or parmesan slices
  500 gram
• 1 red bell pepper, diced
  1 piece
• 1 yellow bell pepper, diced
  1 piece
• 2 tablespoons of black pepper
  2 tablespoon

Mesures

1. 1

   In a bowl, mix the flour, yeast, sugar, and salt well, then add the ghee and mix thoroughly.

   Matériel requis:

   Bol de mélange

   5 minutes
2. 2

   Gradually add water to the flour mixture and knead by hand to obtain a soft and cohesive dough.

   5 minutes
3. 3

   Cover the dough and let it rise in a warm place for 30 minutes.

   30 minutes
4. 4

   Divide the dough into separate pieces, with the expected quantity being 10 to 12 sandwiches.

   5 minutes
5. 5

   Sprinkle a little flour on the table, place a piece of dough and roll it out with a rolling pin to achieve the desired size and thickness.

   Matériel requis:

   🍳

   Rolling Pin

   5 minutes
6. 6

   Cover half of the loaf with slices of basterma, add cheese slices, some bell pepper, then sprinkle black pepper and grated mozzarella on top.

   5 minutes
7. 7

   Fold the empty half over the filled half to form a closed half loaf (crescent shape).

   5 minutes
8. 8

   In a frying pan, heat a tablespoon of oil, place the loaf on low heat and turn it every two minutes until cooked and to achieve the desired color for 7 to 10 minutes.

   Matériel requis:

   Poêle à frire

   10 minutes
9. 9

   Repeat the process until all the dough is used, place the bread on a plate and serve hot.

   5 minutes

Faits nutritionnels

* Les informations nutritionnelles sont approximatives et leur calcul peut être influencé par le type d'ingrédient et les méthodes de culture, de stockage et de cuisson.

Caractéristiques et étiquettes diététiques