2 cups flour, unsifted and 3 / 4 cup corn flour
1 teaspoon compressed or dry yeast
1 1 / 4 cups lukewarm water
1 teaspoon salt and a little sugar
1 1 / 2 tablespoon vegetable oil
Bring all ingredients to room temperature.
Sprinkle yeast and sugar on top of 1 / 4 cup lukewarm water.
Leave in warm place for a few minutes until it bubbles.
Combine the flours and salt and place half the quantity in a large warm bowl.
Make a well in center, pour one cup of lukewarm water in center as well as the yeast mixture.
Stir with a wooden spoon for 10 minutes.
Add oil and rest of flour gradually and alternately using a wooden spoon then your hand to
shape into a firm ball.
Knead on a floured board until firm.
Transfer to the big bowl, cut a cross across to help rising.
Cover completely with a cloth and leave to rise in a warm place away from drafts until double in
bulk approx. 2 hours.
Knead for 5 minutes, roll into rectangles 30 cm long 3 cm wide and 1 / 2 cm thick.
Cut into six even pieces.
Roll and seal edges to make circles, arrange on trays and brush with egg white.
Let rise at room temperature for one hour.
Bake in preheated oven [ 450 ] for 10 minutes ten at 350 for 20 minutes.
If desired, you can sprinkle sesame seeds on top for garnish before baking.
