Ingredients for one mould 30x10cm or 12 pieces
- milk 250 ml
- sugar 1 teaspoon
- salt 10 g
- Papa Baker dry baker’s yeast 7 g
- plain flour 480 g
- lard 90 g
- sesame 10 g
vegetable oil to grease the mould
Recipe for cooking step by step
Dissolve the sugar in the lukewarm milk, add the Papa Baker baker’s yeast and 2 tablespoons of flour sifted through a sieve, stir, cover with a clean tea towel and put in a warm place for about 30-40 minutes to make the starter. When the time is up, the sourdough will be ready.
Sift the remaining flour into a bowl, add the salt and the sourdough starter. Make a fairly stiff dough by hand and knead for 7-8 minutes (or on a food processor with a hook-type attachment on medium speed for 7-8 minutes).
Divide the finished dough into 12 equal parts. Roll each piece into a smooth ball. Place the balls under a tea towel or cling film to rise for 30 minutes.
Roll each ball into a pancake about 1cm thick. Place the pancakes back under the foil or cloth for 10 minutes to rise.
Melt the lard in a small saucepan, add the oregano and stir.
Take the first pancake, dip it on both sides in the melted margarine and oregano, fold in half and place in a greased tin with vegetable oil. Do the same procedure with the remaining cakes. Place the folded cakes one behind the other in a toasted bread tin measuring 30cm x 10cm.
Sprinkle the top of the bread with sesame seeds and oregano. Transfer to a warm place for a further 30 minutes to rise. Then bake the bread in a preheated oven at 190°C for 25 minutes.