Tasty bread dough sheets from Bologna: this is what the Bolognese witches, in dialect the «streìe», are, all to be combined with typical cheeses and cured meats of the region. In this recipe "Tortellini & Co" prepares them with Ruggeri Type 2 Soft Wheat Flour , a very rustic semi-wholemeal flour that gives a more intense and tasty aroma.
Ingredients for 4-6 people
- 500 g Ruggeri Type 2 Soft Wheat Flour
- 200-250 g of water
- 25 g fresh brewer's yeast
- 10 g fine salt
- seed oil to taste
- olive oil to taste
- fine salt to sprinkle to taste
Procedure
On a cutting board or a clean work surface, pour the flour into a fountain shape and, in the center, open a crater with your fingertips. Dissolve the yeast in a little warm water, stirring. Then pour it into the crater with the water.
Start kneading and after 3-4 minutes, add the salt. Knead vigorously for another 4 minutes. Form a ball, cut the dough into a cross, cover and let it rest away from drafts for about 45 minutes.
Using a rolling pin or machine, roll out pieces of dough that are more or less the size of the chosen pan. Each piece must be very thin, then folded over and rolled out again. Use the pastry cutter to make many diamonds with a long side of about 3-4 cm.
Place the Bolognese witches on a baking tray covered with dry baking paper (you can grease the baking paper or the surface of the witches). Sprinkle with a little salt and bake in a preheated oven (200 degrees, not fan-assisted) for about 10 minutes.
