Lagana

Pour all the ingredients into the mixer and knead for 6 minutes on slow speed and 4 minutes on high speed.

Let the dough rest for 20 minutes

Then cut, shape into balls and leave for 20' to rest

Then open the dough and place them in the stofa for proofing for about 45' at 35°C with 75% humidity.

Bake at 210°C for about 35'.