Dry mecca

Almost, diet meki :) :) The recipe is from the latest Blic zena, your recipes..Somehow I immediately found myself in it, great pastries that you can fill with both salty and sweet fillings, and they are soft as a soul :).

Preparation steps

Melt the yeast in warm milk, with a teaspoon of sugar and when the yeast is activated, transfer it to the bowl in which you are kneading, add salt, baking powder and lightly add the flour, mixing with a food processor, while possible. Knead a soft dough, cover and let it double in volume, then mix it and divide it into ten balls. Pass each blaaago ball through the oil (I used to apply the oil to the balls with my fingers) and leave it to rise again for another 15 minutes. Heat a Teflon pan and with your hands stretch the balls a little, to the desired thickness and bake in a hot pan WITHOUT OIL. A minute or two on one side and the same amount on the other is enough. Remove immediately and cover with a cloth or cover, so they remain wonderfully soft and elastic.

Serving

I made it a little thinner, and you determine the thickness you want and of course, the fillings with which you will fill these dry meki :). Pleasant !!!

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