Guerra

Ingredients

Pan Mais

500 g

Flour W220

500 g

Brewer’s yeast

25 g

Water

500 g

Grated Parmigiano Reggiano

300 g

1. Knead all the ingredients and let the dough rest for 30 min. Cut the dough into round pieces of 40/50g.
2. Roll up, place on a baking sheet and let it rise for another 45 min. Crush the round pieces, sprinkle the Parmigiano on the top and bake immediately at 190°C (rotor) or 210°C (static) for 15 min.

If desired, instead of crushing the pieces, you can lower the dough to a height of 1 cm then cut it with a round cutter with a diameter of 5cm.

SCOPRI PAN MAIS