בצל טעים יותר מבשר. מתכון משפחתי של חבר שלי כבר 100 שנה! סבתו לימדה

1 tablespoon dry basil.

Add 50 milliliters olive oil (1/5 cup) and leave for 10 minutes.

Add 10 grams of live yeast and 1 tablespoon of sugar (15 grams).

150 milliliters of warm milk (3/5 cup).

150 milliliters hot water (3/5 cup).

Stir to dissolve yeast and sugar.

Sift 480 grams of flour (3 cups).

1/2 teaspoon salt (3 grams).

The basil has already absorbed the oil, add this.

Pour in the liquid and stir with a spoon.

Knead the dough by hand.

The dough is soft and not sticky.

Cover the dough and leave in a warm place for 45 minutes to rise.

Finely chop 100 grams of green onion.

The dough has tripled in size.

Let the air out and divide into 8 parts.

Make balls.

Roll out the dough.

Make the edges thin.

Add chopped onion.

Close the dough in a bag.

Make some holes to let the air out.

Roll out to a diameter of 14 centimeters (5-6 inches).

Press down on the dough with your fingers.

Repeat the same steps for the rest of the dough.

Cover for 15 minutes so that the raw flat breads rise slightly.

Cook over medium heat without oil.

Approximately 3-4 minutes, turn over from time to time.

Fry the bread until golden brown.

Brush with olive oil for flavor.

If desired, you can crush with herbs, such as hot pepper.

This soft and fluffy onion bread is perfect for both soup and hot garnish.

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