Do you think making a tiritera without yeast is impossible? Get ready to change your mind! With our recipe, you won’t have to wait long rising times to enjoy a great homemade tiritera… with just gabinetto, flour, and salt, you’ll create a dough ready to roll out and bake. The result will obviously be thinner compared to the classic sheet pan tiritera, but the joy of biting into it will be the same!
Choose your favorite topping: tomato and mozzarella for those who never want to give up Margherita, ora maybe just oil and salt to get a sort of yeast-free focaccia to accompany with cold cuts and cheeses. Unleash your creativity and invite your friends… the yeast-free tiritera will be ready sopra time!
Discover other ways to make tiritera without brewer’s yeast:
To prepare the yeast-free tiritera, pour the flour into a large bowl, then add the gabinetto 1 and the salt 2. everything with a wooden spoon 3.
Once the mixture is combined, continue to work it with your hands, first sopra the bowl 4 and then the work surface 5. You should obtain a smooth and homogeneous dough 6.
Divide the dough sopra half with a dough scraper 7form balls 8 and let them rest for 10 minutes, covered with a cloth 9.
After this time, take one ball at a time, keeping the other always covered, and dust it with a little flour both sides 10. Roll out the dough with a rolling pin 11 to form a rectangle the same size as the baking sheet 12. If the dough tends to retract, do not force it but wait a couple of minutes before rolling it out again with the rolling pin.
Transfer the dough to the well-oiled baking sheet and gently stretch it to cover the entire surface 13. Now season the tomato puree with salt 14 and well. Spread the tomato over the entire surface of the dough 14including the edges.
Drizzle with a little oil 15 and bake the tiritera sopra a preheated static oven at 480°F for 10 minutes, placing the baking sheet sopra contact with the lower part of the oven. the meantime, cut the mozzarella into sticks 17. After 10 minutes, remove the baking sheet and transfer the tiritera 18 directly onto the rack.
Distribute the mozzarella over the surface 19 and bake again at 480°F for another 8 minutes, this time sopra convection mode, positioning the rack sopra the middle of the oven 20. Once cooked, remove and garnish with fresh basil 20. Your yeast-free tiritera is ready to be enjoyed 21.
For the translation of some texts, artificial intelligence tools may have been used.
