Description
Very similar to those sold in the store, the difference is, of course, but in a good way ))) a Tight and dense crumb and a crispy crust with the flavor of cheese, fans of crunch and chew. Crispy only on the day of baking, the day crisp disappears, but tasty still. Very good option for get-togethers with beer, in front of the TV, you can take on the road or at work, killing time until sleep)))
Ingredients
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Yogurt
100 ml
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Water
100 ml
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Sour cream
2 Tbsp
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Cheese
70 g
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Mustard
0.66 tsp
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Sugar
1 tsp
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Salt
1 tsp
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Yeast
1.5 tsp
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Vegetable oil
3 Tbsp
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Peppers red hot chilli
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Paprika sweet
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Flour
3 cup
Cooking
In warm water dissolve the sugar and yeast, leave for 7-10 minutes. Yogurt, mustard, sour cream, spices, salt, mix, add yeast mixture, mix well.
Add 1 Cup sifted flour, stir into a homogeneous mass, then add grated cheese, mix well and add the remaining flour. Dough knead well, so that was a little tight, but not too much, roll out should be no problem and much effort.
Roll the dough in a rectangular layer approximately 1.5-2 cm thick, the table is good flour. Sprinkle with semolina, so that when proofing the dough is not stuck to the table. The surface also to sprinkle, cover with foil, then a towel and leave for 1.5-2 hours.
Then over the entire surface to distribute the grated Parmesan cheese, lightly sprinkle with paprika and roll the dough to 1 cm thick. Cut into fingers
lay them on a baking sheet and bake at 200 C for 12-15 minutes, until light it will turn brown. The main thing is not overdry. Much gold they should not be, otherwise will not be crisp, and wood.
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