- 1 tablespoon dry yeast
- 1 cup warm milk
- 1 teaspoon melted margarine
- 1 package baking powder
- 1 sweet spoon salt (can be reduced or increased)
- 3 cups of flour
- 1 water glass of yogurt
- 2 tablespoons oil
- 1 egg
For the above:
In the Mayan recipes, the milk and the water used in the dough are warm so that they can swell better.
How is it prepared?
Melt the dry yeast in the warm bulk and add melted margarine, baking soda and salt on top and mix well.
Add the flour gradually and knead it to obtain a soft dough that does not stick to the handle.
Cover the dough you have obtained and wait for 30 minutes for a boil in a warm place.
Divide the fermented dough into 3 pieces and open it with a roll to make it not too thin.
On top of the dough you open, knead a mixture of yoghurt, oil and egg in a bowl.
Shape the pastries with the help of a bottle cap and cook for about 20 minutes, until they are overcooked at 200 degrees in the preheated oven.
Serve hot or warm.
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