50 ml water+yeast+sugar+1H. l of wheat flour. (Remove in the heat until frothy caps ~ 2 minutes)= dough (with dough and not steamed and add the yeast to the flour, but it seems to me the batter better)

200 ml water + salt + 2 tbsp of wheat flour + the yeast mixture to combine and stir until smooth, add the vegetable oil and flour. Because the flour is all different it is better to add gradually!

Knead a smooth slightly sticky dough. Put in a greased bowl, cover and put into heat for 40 minutes

After 40 minutes, grease your hands with oil, take the dough (which increased ~2-fold) from the bowl, just can't wrinkle ( I MNU directly in the hands, but it is possible to grease a table with oil and knead the dough on it), formed a smooth ball and put back in the bowl for 10 minutes (it is necessary to relax the gluten and lightness of the future loaf).

After 10 minutes again lubricated hands and table oil, spread the dough and knead, form a ball and put seam side up on the table and roll out into a thin rectangle 0.5 cm thick. The thickness can be adjusted, just it will depend on the size of the loaf. Tightly rolled in a roll, get down in baton, remove to oiled parchment paper. Cover and put into the heat to increase in 2 times for 40 minutes, if you are afraid that will spread, put the loaf on the paper in the appropriate size form.

After 40 minutes, transfer to a baking sheet and sprinkle the loaf with cold water (e.g. spray) and oil ( egg+1H. L. olive oil+1H. L. sugar beat) for a crispy and thin crust. Bake in a preheated 210 ° C oven for 30 minutes. The first 10 minutes with steam, after open and short airing from the couple ( pictured loaf in 10 minutes), to close and you can lower t to 200 grams. and bake another 20 minutes.

It is still possible for 5 minutes until cooked sprinkle with crumbs (flour+ water)

The finished loaf to give a little to cool. BON APPETIT!!! THANK YOU FOR YOUR ATTENTION!