👨‍🍳 Instrucțiuni

1. 1

   In a small bowl, combine warm water, sugar, and yeast. Let it sit for 5-10 minutes until foamy.

2. 2

   In a large bowl, whisk together flour and salt. Make a well in the center.

   💡 Sfaturi Profesioniste: Ensure salt is evenly distributed
3. 3

   Pour the yeast mixture and vegetable oil into the well. Mix until a shaggy dough forms.

   💡 Sfaturi Profesioniste: Start mixing with a spoon or spatula
4. 4

   Turn the dough out onto a lightly floured surface and knead for 8-10 minutes until smooth and elastic.

   💡 Sfaturi Profesioniste: Add a little more flour if too sticky, but avoid adding too much
5. 5

   Place the dough in a lightly oiled bowl, cover with plastic wrap or a damp cloth, and let it rise in a warm place for about 1 hour, or until doubled in size.

6. 6

   Punch down the dough and divide it into 8 equal portions. Shape each portion into a ball.

   💡 Sfaturi Profesioniste: Work gently to avoid deflating the dough too much
7. 7

   On a lightly floured surface, flatten each ball into a disc about 1/4 inch thick. You can use your hands or a rolling pin.

   💡 Sfaturi Profesioniste: Aim for an even thickness
8. 8

   Preheat your oven to its highest setting (around 500°F/260°C), ideally with a pizza stone or baking steel inside for at least 30 minutes.

   💡 Sfaturi Profesioniste: A very hot oven is crucial for good bread
9. 9

   Carefully transfer the flattened dough onto the preheated pizza stone or baking steel. Brush the top with milk and sprinkle with seeds, if using.

   💡 Sfaturi Profesioniste: Use a pizza peel or the back of a baking sheet for transferring
10. 10

    Bake for 5-7 minutes, or until the bread is puffed up and golden brown.

11. 11

    Remove from oven and let cool slightly on a wire rack before serving.

    💡 Sfaturi Profesioniste: Serve warm