Hallullas
for 24 breads
Ingredients:
500 grams all purpose flour
275-290 ml of warm water
1 packet of yeast (7 grams)
1 teaspoon granulated sugar
2 teaspoons of fine salt
50 grams of vegetable shortening or butter at room temperature
Preparation:
Mix together the flour, yeast, salt and sugar, star adding water to form a dough. Knead for 5 minutes with the bread machine or mixer or 10 minutes by hand.
Add the butter, mix until fully incorporated in the dough, knead 10 minutes more with the machine or 20 minutes by hand until the dough is soft and smooth dough. Let stand covered 10 minutes.
Extending the dough over a floured counter until it reach a thickness of 1 cm, folded in half and stretch again, repeat the stretch and fold steps 4 times in total. Sprinkle with flour if necessary.
Re-roll the dough until it is of 5-7mm thick, cut with a 10cm round cake pan diameter. Place on greased baking sheet or silicone paper.
Let rise in a warm place for 1 ½ hours or until double in size.
Preheat oven to 400F or 200C.
Bake until very browned, about 16-18 minutes.
Remove, let cool on a wire rack and eat!
