Slippers

The ingredients are for 10 slippers.

With 150 g of white flour, the yeast and lukewarm water, do a fairly firm dough.

Covering it with the remaining flour and let it sit for about 3 hours in warm place.

At this point, add 3 teaspoons of salt and knead with plenty of lukewarm water (about 400 g), to obtain a smooth dough, but hard.

Let it rise for two hours (or until it has doubled its volume), then deflate and form 10 equal balls.

With the help of a rolling pin, roll out each ball to a thickness of about 2/3 cm giving a slightly oval shape.

Raise the slippers for about two hours, then brush on olive oil and cook in a 200/210 degrees until they hired a beautiful golden color; wanting to freeze, sfornarle before they become browned and pass them immediately in the freezer.

It is a little bread crumb, easily digestible and can be stored in the freezer.

When you consume it, remove it from the freezer and put it immediately into the oven at 200/210 degrees until it reaches the Golden coloration.