INGREDIENTS
- For the mass:
- Flour 0000. 400 g
- Additional virgin olive oil. 3 tablespoons
- Salt. 1 teaspoon
- Recent yeast. 5g
- Water. 250 to 280 cc
- Para la bondiola:
- Bondiola (1 ½ ok.)
- Purple Onion. 3 items in nice julienne
- Lemon. 2 u
- Peeled garlic. 3 tooth in sheets
- Dried oregano. 3 tablespoons
- Salt, black pepper. comfortable
- floor chili 1 tablespoon
- Cumin. 2 tablespoons
- For the sauce:
- Yogurt pure. 200 g
- Recent mint. 1 handful
- Garlic, grated. 1 stage teaspoon
- Lemon zest. 1 heaping teaspoon
- Salt, black pepper. comfortable
- Pico de gallo:
- Pear tomato, seedless, diced 1 x 1 cm. 4 u
- Purple onion, brunoise. 1 u
- Recent cilantro. a very good handful
- Juice of ½ lemon
- Salt. 1 teaspoon
- Chives, chopped. 3 tablespoons
- Armed:
- Palta. 2 u
- Tabasco or Sriracha scorching sauce
For the mass:
1) Combine till you obtain a comfortable dough.
2) Relaxation for 20 minutes.
3) Make 30 gram buns.
4) Stretch forming circles 1 mm thick.
5) Cook dinner on a grill over excessive warmth spherical and spherical and reserve in a bag to maintain it heat and versatile.
Para la bondiola:
1) Lower the bondiola into 4 cm x ½ cm strips.
2) Combine with the seasonings.
3) Cook dinner over excessive warmth on a griddle and deglaze with a contact of lemon juice.
4) End with a contact of grated provoleta and serve.
For the sauce: combine all of your components.
For the pico de gallo:
1) On a board, prepare all of the components, with salt, lemon juice and olive oil.
2) Chop properly in order that every little thing mixes and stays very small.
