With this really delectable and simple-to-make savoury stuffed bread, explore the world of no-fuss cooking. This recipe is a monument to the pleasure of basic, healthful ingredients and is perfect for any time of day and requires no oven. Packed with a delectable blend of veggies and Tulum cheese, and perfectly cooked on the stovetop, this dish is guaranteed to be a favorite. Commencez!
Constituents:
Singular egg
200 millilitres, or one glass, of warm milk
200 millilitres, or one glass, of warm water
Ten grammes (one packet) of dried yeast
Twenty grams, or one tablespoon, of granulated sugar
Eight grammes, or one teaspoon, salt
540 grammes, or 4.5 cups, flour
Peel and finely dice one potato.
One finely chopped red pepper
Two finely sliced green peppers
Finely chop one onion.
Eighty grammes, or one cup, of finely chopped parsley and eighty grammes, or one cup, of crumbled Tulum cheese (or any other crumbly cheese).
Frying-wise:
Two cups, 400 millilitres, of oil
Rules:
Make the Dough: Totally dissolve the yeast and sugar in the warm water in a large mixing basin. Give it a five to ten minute rest to get foamy.
Incorporate the egg, salt, and warm milk. Beat thoroughly.
Stirring in the flour gradually, the dough should come together and be soft but not sticky. Go by feel as you may require a bit more or less flour.
Till the dough becomes smooth, work it on a floured surface for five to seven minutes.
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