Basic recipe

Arabo	Kg.	10
Water (26 °C)	Lt.	5,5
Yeast	Gr.	400
Salt	Gr.	180

Procedure

Knead the ingredients for 10 minutes with a spiral kneader. Let stand for 30 minutes. Divide into pieces of 100 gr. Roll to a thickness of 8 mm. Let leaven for 30 minutes at 35°C with 85% humidity. Bake at 240 °C for approximately 6 minutes (reduce temperature and cooking time if you prefer a more lightly colored product).