Recipe Puccia Salentina For Kebabs

Ingredients:

1 kg of flour 00,500 ml of water, 1/2 cube of yeast, 1 pinch of sugar, 2 tablespoons of oil, 2 tablespoons of salt.

Doses for: 8 persone realization time: 3 hours and 20 minutes

Recipe:

In a bowl or in a planetary mixer, crumble the yeast with warm water and a pinch of sugar and let it dissolve well. Then add the flour, oil, salt and knead. Once the dough is ready, we create balls of about 150 grams and leave to rise in warm blankets for 3 hours. After the rising time, we take the balls and spread them one by one without extending them too much. Then cook on a hot plate for about 5 minutes and our Salentine pucce will be ready to fill! They are suitable for kebabs but we can actually stuff them with anything we like.

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