Puffer cakes from Richard Bertinet

Traditional French flatbread, fragrant and crispy. Pufferfish is a very tasty flatbread, originally from France. Despite the simplest set of products, it turns out to be very fragrant, and most importantly it is prepared in the form of a leaf or a sheaf of wheat. Such tortillas can also be prepared with stuffing, just fried onions, baked peppers or olives, or whatever you wish, can be added to the dough during kneading. Tortillas are prepared very easily, but they conquer both adults and children with their appearance. Fugasses are obtained with a crispy crust on the outside and a delicate airy crumb inside. Recipe from Richard Bertinet.

Irisha

The author of the recipe

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Composition / ingredients

Servings:

Milk (or just water)

150

Wheat flour (you may need more or less focus on the dough)

300

Yeast (fresh pressed or 1 tsp. without a slide of dry)

Sugar (without slide)

Table salt

0.5

Butter (can be replaced with olive oil)

Sesame (optional)

Spices dry (basil, oregano, thyme - optional)

to taste

Translation table of volumetric measures

Nutrients and energy value of the composition of the recipe

By weight of the composition:

Proteins 16 % 10 g

Fats 15 % 9 g

Carbohydrates 69 % 43 g

291 kcal

GI: 7 / 0 / 93

Step-by-step cooking

Cooking time: 1 h 30 min

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So, let's get started. Knead the dough. In warm milk, we breed yeast with sugar. Add salt and flour, knead the soft dough. During kneading, add butter or vegetable oil and knead the dough thoroughly until a smooth, very soft bun. The dough is sent to a bowl and left in the heat to rise for 40-50 minutes. When the dough came up, it was time to form the fugasses. The dough that has come up is carefully turned over onto a table sprinkled with flour, we do everything gently so that the dough does not lose its airiness.
Now, we need to stretch our dough slightly. We put our hands under the ball of dough and stretch it into a kind of rectangle. We act slowly, so as not to release excess air. Divide the rectangle into 4 parts. We stretch each part a little more and make a through incision with a sharp knife, forming a leaf from the dough. We place our leaflet on a baking sheet and stretch our slots so that they do not stick together during baking. We do this with the whole test.
In the original, the dough does not need to be greased with anything before baking, but if you also want to sprinkle something with herbs, coarse salt or sesame, then we lubricate it with either protein or milk or vegetable oil (I prefer protein, then nothing crumbles after baking). Also, before baking, it is not necessary to give the fugasses time to proofing, but if the dough has lost its airiness during molding, let them stand for 15 minutes. Bake in a preheated oven at 220 C for about 12 minutes (until golden brown). Let it cool down a little and serve it to the table. Enjoy your meal!