Stautcinja from NAUTLI-SLANUTAK KVAS

This is a very old-fashioned way of preparing bread with naut-chickpeas KVAS

Preparation steps

Preparation of yeast
At the appropriate time, we put it in the water and flood it with water to stand in the evening.
We take out the husks and balm in a walnut grinder.
Add salt, a small crust of bread to the ground naut and put it in a deep pan and pour 1/2 liter of boiling water over it and mix it well and wrap it warm to stand overnight.
The next day, if it has been hit, the yeast should be puffed and ready to be floured as needed and the dough should be kneaded so that it does not stick to the fruit.
Put the dough in the heat to double.
When the dough is risen, we make it with zelba, topcinja stapcinja kiflici, etc.
Again, leave them to rise and move them as desired and bake in a preheated oven at 220 degrees for 15 to 20 minutes, depending on the oven.
Good apetite

Serving

They are very fragrant aromatic and the whole hook smells of chickpeas

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Rosa Cooking