3. Next, add the olive oil. Stir until well incorporated.
4. Let the dough rise in a warm place until it has doubled in volume.
5. The mixture will have a lot of bubbles, stir them to remove the gas.
6. Place an 8-inch frying pan over medium heat and heat for a few seconds.
7. Grease the pan with cooking oil. Pour the batter and tap the pan to distribute it over the entire surface.
8. Then place a foil lid on the pan and let it ferment again for 20 to 30 minutes.
9. Replace the lid and turn on low heat.
10. Bake for 10-13 minutes. If the top of the bread is hard, turn the bread out onto a plate and return it to the pan.
11. Cook the back over low heat for 5 or 6 minutes. And there you go!
I am 60 years old and only tried this recently. Great flavors!
HAKE RECIPE IN SEA SAUCE
Key Lime Pie
Blueberry Water Recipe: A Refreshing Twist!
Just a teaspoon, suddenly the orchid miraculously blooms with lots of flowers
Italian chicken pasta
Lemon Blueberry Loaf
Mango-Pineapple Punch: A Refreshing Tropical Delight
Elvis Presley’s 1962 private jet has finally been sold, and the interior is breathtaking.