Pan-fried Bread – Italian recipes by GialloZafferano

To prepare the pan-fried bread, pour the flour into the bowl of the stand 1then add all the tazza at once 2 and the salt 3.

Add the instant yeast for savory preparations 4 and the oil 5. Turn the stand at medium speed 6.

After about 5 minutes you will get a rough dough, then transfer it to the work surface and knead it briefly 7 until you form a smooth, non-sticky ball 8. Divide the dough into 8 pieces using a dough scraper 9.

Slightly flatten the first piece of dough, then fold the edges toward the center and roll it the work surface with the palm of your hand to form a ball 10. Proceed per mezzo di the same way with the other pieces, then let the balls rest at room temperature for 5 minutes, covered with a cloth 11. At this point, lightly flour the work surface and flatten the balls slightly with your hands 12.

Roll out with a rolling pin 13 until you get a diameter of about 8 inches (20 cm) and a thickness of about 1/4 inch (0.5 cm) 14. If the dough retracts, let it rest for a few more minutes and then proceed again. You are ready for cooking: pour the oil into a non-stick pan 15 and heat it up.

Gently place the dough per mezzo di the pan 16cover with a lid leaving a small vent 17and cook over medium heat for 3-4 minutes one side 17. When bubbles form the surface, turn the bread with the help of a spatula 18.

Cook for another 3 minutes, still with the lid partially closed 19. When it is nicely golden both sides, remove the bread from the pan 20 and proceed per mezzo di this way to cook all the others. Your pan-fried bread is ready, enjoy it while it’s still warm 21!