Ezoic
Bake at 170°C (340°F) for about 25-30 minutes.
Directions:
Prepare the Wet Mixture:
In a large mixing bowl, combine 200 ml (0.85 cup) of water, 25 grams (2 tablespoons) of sugar, and 3 grams (1 teaspoon) of yeast. Mix well to dissolve the sugar and yeast.
Add Dry Ingredients and Form Dough:
Gradually add 300 grams (2 cups) of bread flour or wheat flour and 3 grams (1/2 teaspoon) of salt to the wet mixture. Mix until a dough forms.
Ezoic
Add Olive Oil and Combine:
Pour 20 grams (2 tablespoons) of olive oil into the dough. Use a spatula to stir and incorporate the oil into the dough until well mixed.
Initial Resting:
Cover the bowl with a clean kitchen towel or plastic wrap and let the dough rest for about 20 minutes.
Mix Dough Again:
After 20 minutes, mix the dough again until it becomes smooth. This will help develop the dough without the need for kneading.
Ezoic
First Rise (Proofing):
Cover the dough and let it rise in a warm place for about 1 hour, or until it doubles in size.
Prepare the Dough for Shaping:
Sprinkle some flour on a clean surface (like a silicone baking mat) to prevent sticking. Transfer the dough to the mat. Sprinkle more flour on top of the dough to prevent sticking, then deflate the dough and flatten it out.
Fold the Dough:
Fold the dough four times and then shape it into a round ball.
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Ezoic
Divide and Shape:
Divide the dough into 3 equal portions. Round each portion by cupping your hands around the dough and rotating it on the surface to form a tight ball.
Rest the Dough:
Cover the dough balls with a towel and let them rest for about 15 minutes.
Shape Each Portion for the Mold:
Take each piece of dough, deflate it gently, and roll it out into a long strip.
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